Ultrasonic preparation of olive oil pickering emulsion stabilized by modified starch

Aininu Nafiunisa; Nita Aryanti; Dyah Hesti Wardhani

doi:10.17306/j.afs.1031

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Ultrasonic preparation of olive oil pickering emulsion stabilized by modified starch

Aininu Nafiunisa Nita Aryanti Dyah Hesti Wardhani

Year: 2022 Journal: Acta Scientiarum Polonorum Technologia Alimentaria Vol: 21 (2)Pages: 183-194

DOI: 10.17306/j.afs.1031

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Abstract

Department of Chemical Engineering, Faculty of Engineering, Diponegoro University, Semarang, Indonesia

Keywords:

Olive oil Starch Emulsion Pickering emulsion Ultrasonic sensor Modified starch Food science Engineering Materials science Chemical engineering Polymer science Chemistry Acoustics Physics

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Physical Sciences → Chemistry → Analytical Chemistry

Ultrasonic preparation of olive oil pickering emulsion stabilized by modified starch

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