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

Journal article

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

DOI: 10.1016/j.foodhyd.2016.10.017

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University of Melbourne Researchers

Greg Martin Author Chemical Engineering

Muthupandian Ashokkumar Author Chemistry

Related Projects (1)

DAIRY INNOVATION HUB: TRANSFORMATIONAL RESEARCH TO UNDERPIN THE FUTURE OF THE AUSTRALIAN DAIRY MANUFACTURING INDUSTRY (PROJECT 2A)

The University of Melbourne, The University of Queensland and Dairy Innovation Australia will join in this Research Hub to address significa..

Grants

Awarded by Australian Research Council's Industrial Transformation Research Program (ITRP)

Funding Acknowledgements

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.