Impact of oil and inulin content on the stability and rheological properties of mayonnaise-like emulsions processed by rotor-stator homogenisation or high pressure homogenisation (HPH)
- Alvarez-Sabatel, S.
- Martínez de Marañón, I.
- Arboleya, J.-C.
Journal:
Innovative Food Science and Emerging Technologies
ISSN: 1466-8564
Year of publication: 2018
Volume: 48
Pages: 195-203
Type: Article