DAIRY INNOVATION HUB: TRANSFORMATIONAL RESEARCH TO UNDERPIN THE FUTURE OF THE AUSTRALIAN DAIRY MANUFACTURING INDUSTRY (PROJECT 2A)
Grant number: IH120100005 | Funding period: 2014 - 2019
The University of Melbourne, The University of Queensland and Dairy Innovation Australia will join in this Research Hub to address significant technical challenges facing the dairy manufacturing industry. The Research Hub will develop transformational processing technologies and innovative products to enhance productivity, growth and sustainability.
Related publications (2)
The formation of double emulsions in skim milk using minimal food-grade emulsifiers - A comparison between ultrasonic and high pressure homogenisation efficiencies
Thomas SH Leong, Meifang Zhou, Darren Zhou, Muthupandian Ashokkumar, Gregory JO Martin
Double emulsions of W1/O/W2-type were formed in skim milk. Skim milk (W1) was emulsified within sunflower oil (O) using ultrasonic..
Preparation of water-in-oil-in-water emulsions by low frequency ultrasound using skim milk and sunflower oil
Thomas SH Leong, Meifang Zhou, Nivanyah Kukan, Muthupandian Ashokkumar, Gregory JO Martin
Double emulsions of water-in-oil-in-water (W1/O/W2) type were prepared in skim milk using 20 kHz ultrasound. Ultrasonic emulsifica..