Formation of cheddar cheese analogues using canola oil and ultrasonication – A comparison between single and double emulsion systems
Thomas Leong, Lydia Ong, Charitha J. Gamlath, Sally L. Gras, Muthupandian Ashokkumar, Gregory J.O. Martin
Topics & Concepts
EmulsionFood scienceCanolaChemistrySkimmed milkOil dropletMilk fatOrganic chemistryLinseed oilProteins in Food SystemsProbiotics and Fermented FoodsFood Allergy and Anaphylaxis Research