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Showing 1 to 2 of 2 for “"Dairy emulsions"”.

  1. The competitive adsorption of surfactants in model dairy emulsions : a thesis presented in partial fulfillment of the requirements for the degree of Master of Food Technology at Massey University, Palmerston North, New Zealand

    Tohi, Ahotau Falemaka2025

    massey

  2. The formulation, testing and stability of 16% fat cream liqueurs

    Power, Paul C.University College Cork1996

    … of caseinate used to stabilise non-alcoholic emulsions, while the presence of alcohol in emulsions was important in preventing clustering of globules. The response to added trisodium citrate varied. In many cases, addition of the recommended level (0.18%) did not prevent gelation. Addition of …

    cork Repository record