Texture-structure relationships in foamed dairy emulsions-Reference-Cited by-同舟云学术

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Texture-structure relationships in foamed dairy emulsions

Published:1996-01 Issue:1 Volume:29 Page:1-13
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Stanley D.W.,Goff H.D.,Smith A.K.

Publisher

Elsevier BV

Subject

Food Science

Reference46 articles.

1. The microstructure of food protein assemblies;Aguilera;Food Rev. Int.,1993

2. Dairy foams;Anderson,1988

3. The role of proteins in the stabilization/destabilization of dairy foams;Anderson,1987

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