Influence of oil content and droplet size of an oil-in-water emulsion on heat development in an Ohmic heating process

Publication date: Available online 10 February 2021Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Eike Joeres, Stephan Drusch, Stefan Töpfl, Myriam Loeffer, Franziska Witte, Volker Heinz, Nino Terjung

Source: Innovative Food Science and Emerging Technologies - February 11, 2021 Category: Food Science Source Type: research