Methods for Stability Studies
Author:
Publisher
Springer US
Link
http://link.springer.com/content/pdf/10.1007/978-1-4614-3256-2_3
Reference104 articles.
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2. Acero Lopez A, Alexander M, Corredig M (2010) Diffusing wave spectroscopy and rheological studies of rennet-induced gelation of skim milk in the presence of pectin and κ-carrageenan. Int Dairy J 20:328–335
3. Alexander M, Dalgleish DG (2006) Dynamic light scattering techniques and their applications in food science. Food Biophys 1:2–13
4. Alvarez Cerimedo MS, Huch Iriart C, Candal RJ, Herrera ML (2010) Stability of emulsions formulated with high concentrations of sodium caseinate and trehalose. Food Res Int 43:1482–1493
5. Bazmi A, Relkin P (2006) Thermal transitions and fat droplet stability in ice cream mix model systems. Effect of milk fat fractions. J Therm Anal Calorim 84:99–104
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