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Article dans une revue Journal of Food Engineering Année : 2017

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

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halshs-02983396, version 1 (29-10-2020)

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