| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10277579 | Journal of Food Engineering | 2013 | 6 Pages |
Abstract
⺠More stable emulsions had inversion interval with less water concentration. ⺠Emulsions prepared with soy-lecithin presented strong gel behavior. ⺠Emulsions prepared with Tween 80 presented concentrated solution behavior.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
Luana Carolina Bosmuler Züge, Charles Windson Isidoro Haminiuk, Giselle Maria Maciel, Joana Léa Meira Silveira, Agnes de Paula Scheer,