Understanding how the properties of whey protein stabilized emulsions depend on pH, ionic strength and calcium concentration, by mapping environmental conditions to zeta potential-Reference-Cited by-同舟云学术

Understanding how the properties of whey protein stabilized emulsions depend on pH, ionic strength and calcium concentration, by mapping environmental conditions to zeta potential

Published:2018-06 Issue: Volume:79 Page:572-578
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Ravindran S.,Williams M.A.K.,Ward R.L.,Gillies G.

Funder

Fonterra Co-Operative Group Ltd.

New Zealand Ministry for Primary Industries

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

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