Influence of thermosonication treatment on the average size of fat globules, emulsion stability, rheological properties and color of camel milk cream
Morteza Kashaninejad, Seyed Mohammad Ali Razavi
Topics & Concepts
EmulsionRheologyGlobules of fatViscositySonicationCreamingParticle sizeExtrusionApparent viscosityMaterials scienceChemistryChromatographyMilk fatComposite materialOrganic chemistryAbsorption (acoustics)Physical chemistryAnimal Diversity and Health StudiesBee Products Chemical AnalysisMicroencapsulation and Drying Processes