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Generation of magnesium enriched water-in-oil-in-water food emulsions by stirred cell membrane emulsification
This study has for the first time shown that complex food emulsifiers such as starch and protein can be applied to produce stable w/o/w emulsions with the membrane emulsification technology. Using a microporous metal membrane with a 20 µm pore size, 2% of polyoxyethylene (20) sorbitan monolaurate (T...
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| Main Authors: | , , |
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| Format: | Default Article |
| Published: |
2018
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| Subjects: | |
| Online Access: | https://hdl.handle.net/2134/36283 |
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