| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10277661 | Journal of Food Engineering | 2013 | 7 Pages |
Abstract
⺠Coarse (2 μm) and fine (200 nm) oil-in-water emulsions were produced at pilot scale (5 kg). ⺠Oil content and type of maltodextrin used influenced emulsion size and size distribution. ⺠Viscosity was smaller for submicron emulsions and decreased when increasing the oil content. ⺠No oil oxidation was observed after processing and storage for two weeks. ⺠Submicron emulsions were stable for more than 2 months.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
Christelle Turchiuli, Nicolas Lemarié, Marie-Elisabeth Cuvelier, Elisabeth Dumoulin,