Cheese powder as emulsifier in oil-in-water (O/W) emulsions: Effect of powder concentration and added emulsifying salt during cheese powder manufacture

Denise Felix da Silva(University of Copenhagen), Lı́lia Ahrné(United States Congress), Kalliopi Vlachvei(University of Copenhagen), Danai Tziouri, Richard Ipsen(University of Copenhagen), Anni Bygvrå Hougaard(University of Copenhagen)
LWT
January 14, 2019
10.1016/j.lwt.2019.01.007
Cited by 6

Related Papers

Perspectives from CO+RE: How COVID-19 changed our food systems and food security paradigms
|Current Research in Food Science|2020|206
Effect of crust temperature and water content on acrylamide formation during baking of white bread: Steam and falling temperature baking
|LWT|2007|194
Effects of Combined Osmotic and Microwave Dehydration of Apple on Texture, Microstructure and Rehydration Characteristics
|LWT|2001|170
Food powder handling and processing: Industry problems, knowledge barriers and research opportunities
|Chemical Engineering and Processing - Process Intensification|2004|147
Innovative Technologies for Food Preservation
|Elsevier eBooks|2017|131