Effect of high hydrostatic pressure and high dynamic pressure on stability and rheological properties of model oil-in-water emulsions
Author:
Publisher
Informa UK Limited
Subject
Condensed Matter Physics
Link
http://www.tandfonline.com/doi/pdf/10.1080/08957959.2011.589842
Reference25 articles.
1. Physicochemical Properties of Whey Protein-Stabilized Emulsions as affected by Heating and Ionic Strength
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