Image for thought: Onion emulsion

Burke R. 2023. Creating an emulsion from onions, International Journal of Molecular Gastronomy, 9(1) 5, 1-3. DOI: 10.17180/ijmpg-2023-art05

Burke R. 2023. Creating an emulsion from onions, International Journal of Molecular Gastronomy, 9(1) 5, 1-3. DOI: 10.17180/ijmpg-2023-art05.

Download: Burke R. 2023. Creating an emulsion from onions, International Journal of Molecular Gastronomy, 9(1)  5, 1-3. DOI: 10.17180/ijmpg-2023-art05. .

International Journal of Molecular and Physical Gastronomy (IJMPG)
Image for thought

International Journal of Molecular and Physical Gastronomy. 2023, 5, 1-3 1 Creating an emulsion from onions

Roisin Burke1
1. Technological University Dublin.
*Correspondence: roisin.burke@TUDublin.ie

Received :
18 March 2023

Accepted :
13 May 2023

Published :
21 May 2023

Reviewers :
1. Thomas Vilgis, Max Planck Institute for Polymer Research, honorary Professor at the Institute for food and nutrition sciences, Justus-Liebig University, Giessen.
2. Mark Traynor, Horst Schulze School of Hospitality Management, Auburn University

Cite as:
Burke R. 2023. Creating an emulsion from onions, International Journal of Molecular Gastronomy, 5, 1-3. DOI: 10.17180/ijmpg-2023-art05.

Date de modification : 18 juin 2024 | Date de création : 17 décembre 2023 | Rédaction : Hervé This vo Kientza