Shear stability of sodium caseinate emulsions containing monoglyceride and triglyceride crystals

Author:

Davies E,Dickinson E,Bee R

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference29 articles.

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3. Ice cream;Berger,1990

4. Effect of emulsifiers on protein–fat interactions in ice cream mix during ageing. I. Quantitative analyses;Barfod;Fat Science Technology,1991

5. Partial coalescence in oil-in-water emulsions. 1. Nature of the aggregation;Boode;Colloids Surface A,1993

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