Utilization of dried Japanese apricot and avocado fruit powders as an emulsifying agent: The importance of the powder-dispersed phase in emulsification

Publication date: Available online 24 November 2020Source: Journal of Food EngineeringAuthor(s): Hsinhsuan Ho, Toya Ishii, Kentaro Matsumiya, Maki Iwasa, Yasuki Matsumura
Source: Journal of Food Engineering - Category: Food Science Source Type: research