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Real-Time Force Measurement Between Emulsion Droplets During Enzymatic Breakdown
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Real-Time Force Measurement Between Emulsion Droplets During Enzymatic Breakdown

Published on: June 27, 2025

Application of emulsifiers/stabilizers in dairy products of high rheology

Shane N D Lal1, Charmian J O'Connor, Laurence Eyres

  • 1Department of Food Science, The University of Auckland, Private Bag 92019, Auckland, New Zealand. s.lal@auckland.ac.nz

Advances in Colloid and Interface Science
|June 30, 2006
PubMed

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