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Effect of Fat and Protein Contents on Droplet Size and Surface Protein Coverage in Dairy Emulsions
dairy emulsions droplet size protein coverage
2008/3/19
Oil in water emulsions were prepared using anhydrous milk fat and skim milk homogenized with a laboratory-scale microfluidizer. The fat content was varied between that of raw milk and cream, 4 to 30 g...
Effect of Yolk/White Ratio on Flow Property and Droplet Size in Fish Meat Emulsion
yolk/white ratio flow property droplet size
2010/11/24
Fish meat emulsion was prepared from very-low-lipid sardine minced meat obtained through grinding or suspending in weak alkaline solution, and the effect of the yolk/white ratio in a blended emulsifie...
Effect of Added Water on Flow Property and Oil Droplet Size in Fish Meat Emulsion Containing Egg-Yolk
added water egg-yolk flow property oil droplet size
2010/11/22
Fish meat emulsion was prepared from egg-yolk, very low lipid sardine meat ground or suspended in weak alkaline solution, salad oil, and vinegar. The effect of added water on the flow properties and o...