Review of high-frequency ultrasounds emulsification methods and oil/water interfacial organization in absence of any kind of stabilizer

HIGHLIGHTS

• who: Louise Perrin and collaborators from the Laboratoire d`Ingu00e9nierie des Biomolu00e9cules (LIBio), Universitu00e9 de Lorraine, de la Foru00eat de Haye have published the article: Review of High-Frequency Ultrasounds Emulsification Methods and Oil/Water Interfacial Organization in Absence of any Kind of Stabilizer, in the Journal: Foods 2022, 2194 of /2022/
• how: This expensive sion composition and process conditions such as temperature pressure (from 50 to 500 MPa) process can be used with medium and low process canonly only used medium lowviscosity viscosityemulsions emulsionsand anddoes doesnot notallow allowto to cycles number asbe well as . . .
  

   

  

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