Publisher
American Dairy Science Association
Subject
Genetics,Animal Science and Zoology,Food Science
Reference57 articles.
1. Calcium-induced destabilization of oil-in-water emulsions stabilized by caseinate or by β-lactoglobulin;Agboola;J. Food Sci.,1995
2. The role of proteins in the stabilization/destabilization of dairy foams;Anderson,1987
3. Chemistry and Testing of Dairy Products;Atherton,1977
4. Interactions between lipids and milk proteins in emulsion;Aynié;J. Food Sci.,1992
5. Destabilization and fat crystallization of whippable emulsions (toppings) studied by pulsed NMR;Barfod;J. AOAC,1987
Cited by
169 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献