The use of front-face fluorescence for oil-in-water emulsion and ice cream characterization.

Christine Granger 1, 2 Philippe Barey 2 Jean-Pierre da Costa 3 Jean Toutain 4 Maud Cansell 1
1 LMDA - Laboratoire des Milieux Dispersés Alimentaires
2 Business Line Texturant Systems France SAS
3 IMS - Laboratoire de l'intégration, du matériau au système
4 TREFLE - Transferts, écoulements, fluides, énergétique
Document type :
Conference papers
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https://hal.archives-ouvertes.fr/hal-00169888
Contributor : Jean-Pierre da Costa <>
Submitted on : Wednesday, September 5, 2007 - 1:54:12 PM
Last modification on : Monday, February 26, 2018 - 10:02:03 AM

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  • HAL Id : hal-00169888, version 1

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CNRS | IMS-BORDEAUX | TREFLE | UNIV-BORDEAUX | IMS-BORDEAUX-FUSION

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Christine Granger, Philippe Barey, Jean-Pierre da Costa, Jean Toutain, Maud Cansell. The use of front-face fluorescence for oil-in-water emulsion and ice cream characterization.. 26th Congress of the International Society for Fat Research, Oct 2005, Prague, Czech Republic. ⟨hal-00169888⟩

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