2007•Food Science and BiotechnologyRequires access

Influence of pH, Emulsifier Concentration, and Homogenization Condition on the Production of Stable Oil-in-Water Emulsion Droplets Coated with Fish Gelatin

Jeonghee Surh

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Key concepts: Homogenizer, Creaming, Homogenization (climate), Emulsion, Gelatin, Oil droplet, Coalescence (physics), Chemical engineering

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Influence of pH, Emulsifier Concentration, and Homogenization Condition on the Production of Stable Oil-in-Water Emulsion Droplets Coated with Fish Gelatin — Research Paper | ScholarLens