Kinetics of droplet aggregation in heated whey protein-stabilized emulsions: effect of polysaccharides-Reference-Cited by-同舟云学术

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Kinetics of droplet aggregation in heated whey protein-stabilized emulsions: effect of polysaccharides

Published:2002-09-01 Issue:5 Volume:16 Page:499-505
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Euston Stephen R,Finnigan Suzanne R,Hirst Robyn L

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Cited by 48 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

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4. Polysaccharide-dependent depletion strategy to fabricate pickering emulsion gels;Food Hydrocolloids;2023-12

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