Effects of Processing Conditions on the Release of Sodium Chloride from Fat Crystal ‘shell’ Stabilised Water-in-oil Emulsions
FOOD AND BIOPRODUCTS PROCESSING（2024）
关键词
Water-in-Oil Emulsions,Pickering Stabilisation,Lipid Shells,Salt Release,Interfacial Rate Constants,Scraped Surface Heat Exchanger/Pin Stirrer
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