Emulsification mechanism and storage instabilities of hydrocarbon-in-water sub-micron emulsions stabilised with Tweens (20 and 80), Brij 96v and sucrose monoesters
J. Henry(University of Birmingham), Ian T. Norton(University of Birmingham), P.J. Fryer(University of Birmingham), William J. Frith(Unilever (United Kingdom))
Cited by 100
Related Papers
Mapping energy consumption in food manufacturing
|Trends in Food Science & Technology|2019|273
Changes in the electrical conductivity of foods during ohmic heating
|International Journal of Food Science & Technology|1990|239
Engineering and chemical factors associated with fouling and cleaning in milk processing
|Experimental Thermal and Fluid Science|1997|220
Perspectives from CO+RE: How COVID-19 changed our food systems and food security paradigms
|Current Research in Food Science|2020|206
A prototype cleaning map: A classification of industrial cleaning processes
|Trends in Food Science & Technology|2009|197