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
FOOD HYDROCOLLOIDS | ELSEVIER SCI LTD | Published : 2017
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Awarded by Australian Research Council's Industrial Transformation Research Program (ITRP)
This research was supported under Australian Research Council's Industrial Transformation Research Program (ITRP) funding scheme (project number IH120100005). The ARC Dairy Innovation Hub is a collaboration between The University of Melbourne, The University of Queensland and Dairy Innovation Australia Ltd. The Student Research Experience Program within the Department of Biomolecular and Chemical Engineering at The University of Melbourne is acknowledged for providing funding for Nivanyah Kukan. SEM images were obtained from the Melbourne Advanced Microscopy Facility.