A thermoreversible emulsion gel based on sodium caseinate
Author:
Publisher
Elsevier BV
Subject
General Chemical Engineering,General Chemistry,Food Science
Reference17 articles.
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3. Protein-stabilized emulsion gels: rheology, interactions and structure;Dickinson,1997
4. Properties of emulsions stabilized with milk proteins: overview of some recent developments;Dickinson;J. Dairy Sci.,1997
5. Proteins at interfaces and in emulsions: stability, rheology and interactions;Dickinson;J. Chem. Soc. Faraday Trans.,1998
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