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Emulsifier free emulsion: Comparative study between a new high frequency ultrasound process and standard emulsification processes

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https://halshs.archives-ouvertes.fr/halshs-02983396
Contributor : Sylvie Desobry-Banon <>
Submitted on : Thursday, October 29, 2020 - 5:25:59 PM
Last modification on : Friday, April 16, 2021 - 10:14:04 AM

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Sylvie Desobry-Banon, Messaouda Kaci, Elmira Arab-Tehrany, Isabelle Desjardins, Sylvie Banon-Desobry, et al.. Emulsifier free emulsion: Comparative study between a new high frequency ultrasound process and standard emulsification processes. Journal of Food Engineering, Elsevier, 2017, 194, pp.109-118. ⟨10.1016/j.jfoodeng.2016.09.006⟩. ⟨halshs-02983396⟩

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