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2014•Food and Bioprocess TechnologyOpen access

Influence of Ultrasonication Parameters on Physical Characteristics of Olive Oil Model Emulsions Containing Xanthan

Olga Kaltsa, I. Gatsi, S. Yanniotis, Ioanna Mandala

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Key concepts: Creaming, Sonication, Emulsion, Xanthan gum, Viscosity, Ultrasonic sensor, Oil droplet, Whey protein isolate

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