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Role of soy lecithin on emulsion stability of dairy beverages treated by ultrasound
Author(s) -
Nyuydze Collette,
MartínezMonteagudo Sergio I
Publication year - 2021
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/1471-0307.12731
Subject(s) - lecithin , emulsion , rheology , sonication , food science , viscoelasticity , soy protein , particle size , chemistry , ultrasound , chromatography , chemical engineering , materials science , composite material , organic chemistry , acoustics , physics , engineering
Role of soy lecithin on emulsion stability of dairy beverages treated by ultrasound.