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)

  1. Alvarez-Sabatel, S.
  2. Martínez de Marañón, I.
  3. Arboleya, J.-C.
Revista:
Innovative Food Science and Emerging Technologies

ISSN: 1466-8564

Ano de publicación: 2018

Volume: 48

Páxinas: 195-203

Tipo: Artigo

DOI: 10.1016/J.IFSET.2018.06.014 GOOGLE SCHOLAR