Quantification of oil/water emulsion stability kinetics using image analysis: ImageScan method

Luis Condezo-Hoyos, Sebastián Lama-Quispe, Zahid Apaza-Medrano, Paola Cortes-Avendaño

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DOI: 10.1016/j.foodchem.2025.147094
Published: 2026-01
Container: Food Chemistry
Publisher: Elsevier BV
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1016/j.foodchem.2025.147094,
  title = {Quantification of oil/water emulsion stability kinetics using image analysis: ImageScan method},
  author = {Luis Condezo-Hoyos and Sebastián Lama-Quispe and Zahid Apaza-Medrano and Paola Cortes-Avendaño},
  year = {2026},
  journal = {Food Chemistry},
  doi = {10.1016/j.foodchem.2025.147094},
  url = {https://doi.org/10.1016/j.foodchem.2025.147094}
}

RIS

TY  - JOUR
TI  - Quantification of oil/water emulsion stability kinetics using image analysis: ImageScan method
AU  - Luis Condezo-Hoyos
AU  - Sebastián Lama-Quispe
AU  - Zahid Apaza-Medrano
AU  - Paola Cortes-Avendaño
PY  - 2026
JO  - Food Chemistry
DO  - 10.1016/j.foodchem.2025.147094
UR  - https://doi.org/10.1016/j.foodchem.2025.147094
ER  -

APA

Condezo-Hoyos, L., Lama-Quispe, S., Apaza-Medrano, Z., & Cortes-Avendaño, P. (2026). Quantification of oil/water emulsion stability kinetics using image analysis: ImageScan method. Food Chemistry. https://doi.org/10.1016/j.foodchem.2025.147094

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crossref · retrieved 2026-09-26T17:41:32.923Z