A novel continuous process for making mayonnaise and salad cream using the spinning disc reactor: Effect of heat treatment

Akhtar, M, Murray, BS and Dowu, S (2014) A novel continuous process for making mayonnaise and salad cream using the spinning disc reactor: Effect of heat treatment. Food Hydrocolloids, 42 (1). 223 - 228. ISSN 0268-005X

Abstract

Metadata

Authors/Creators:
  • Akhtar, M
  • Murray, BS
  • Dowu, S
Keywords: Spinning disc reactor; Mayonnaise; Salad cream; Droplet size; Sensory perception; Heat treatment
Dates:
  • Published: 15 December 2014
Institution: The University of Leeds
Academic Units: The University of Leeds > Faculty of Maths and Physical Sciences (Leeds) > School of Food Science and Nutrition (Leeds)
Depositing User: Symplectic Publications
Date Deposited: 27 Feb 2015 12:54
Last Modified: 25 Oct 2015 23:59
Published Version: http://dx.doi.org/10.1016/j.foodhyd.2014.06.007
Status: Published
Publisher: Elsevier
Identification Number: https://doi.org/10.1016/j.foodhyd.2014.06.007
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