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Role of resonances on microwave heating of oil–water emulsions

✍ Scribed by Tanmay Basak


Publisher
American Institute of Chemical Engineers
Year
2004
Tongue
English
Weight
265 KB
Volume
50
Category
Article
ISSN
0001-1541

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This work investigates the fundamental properties of emulsiÐers that may contribute to the fat-associated sensory attributes of emulsions. Model oil-in-water emulsions were prepared with 0, 12, 24, 36 and 48% oil and emulsi-Ðed with seven di †erent emulsiÐers ; two proteins ; sodium caseinate and wh