Creaming and oxidative stability of fish oil-in-water emulsions stabilized by whey protein-xanthan-locust bean complexes: Impact of pH
Author:
Funder
National Institute of Food and Agriculture
Kentucky NSF EPSCoR
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference35 articles.
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4. Physical properties of whey protein stabilized emulsions as related to pH and NaCl;Demetriades;Journal of Food Science,1997
5. Emulsion stabilization by polysaccharides and protein-polysaccharide complexes;Dickinson,1995
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