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Artículo
Influence of Semicontinuous Processing on the Rheology and Droplet Size Distribution of Mayonnaise-like Emulsions
(Sage Publications Ltd., 2009-08)
Oil-in-water (o/w) emulsions stabilized by egg yolk, with a composition similar to those found in commercial mayonnaises or salad dressings, were processed in a semicontinuous device. This specially designed emulsification ...