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Fabrication of oil-in-water emulsions as shelf-stable liquid non-dairy creamers: effects of homogenization pressure, oil type, and emulsifier concentration
journal contribution
posted on 2023-06-26, 05:44 authored by Yuen Num Soo, Chin Ping Tan, Phui Yee Tan, Nauman Khalid, Tai Boon TanFabrication of oil-in-water emulsions as shelf-stable liquid non-dairy creamers: effects of homogenization pressure, oil type, and emulsifier concentration
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Journal
Journal of the Science of Food and AgricultureVolume
101Pagination
2455-2462Location
London, Eng.Publisher DOI
ISSN
0022-5142eISSN
1097-0010Language
EnglishPublication classification
C1.1 Refereed article in a scholarly journalIssue
6Publisher
WileyUsage metrics
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AgricultureAgriculture, MultidisciplinaryChemistryChemistry, Appliedcoffee creamerCOFFEE CREAMERSFood Science & Technologyhigh‐IMPACTLife Sciences & Biomedicinepalm olein emulsionPhysical SciencesPHYSICAL-PROPERTIESphysicochemical propertiespressure homogenizationQUALITYScience & Technologysensory evaluationSIZEsoybean oil emulsionSTABILITYSURFACTANTS
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