Dairy Innovation Hub: Transformational Research To Underpin The Future Of The Australian Dairy Manufacturing Industry (Project 2a)

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

2018-02-01

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

2017-02-01