Clustering of oil droplets in o/w emulsions: Controlling cluster size and interaction strength

Author:

Fuhrmann Philipp L.,Sala Guido,Stieger Markus,Scholten Elke

Publisher

Elsevier BV

Subject

Food Science

Reference41 articles.

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3. Interaction of flavan-3-ol derivatives and different caseins is determined by more than proline content and number of proline repeats;Bohin;Food Chemistry,2014

4. Polyphenol/peptide binding and precipitation;Charlton;Journal of Agricultural and Food Chemistry,2002

5. Rheology of sodium caseinate stabilized oil-in-water emulsions;Dickinson;Journal of Colloid and Interface Science,1997

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