Effects of temperature and pH on interfacial viscoelasticity, bulk rheology and tribological properties of whey protein isolate-stabilized high internal phase emulsions-Reference-Cited by-同舟云学术

Effects of temperature and pH on interfacial viscoelasticity, bulk rheology and tribological properties of whey protein isolate-stabilized high internal phase emulsions

Published:2023-09 Issue: Volume:142 Page:108756
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Zhou Beibei^ORCID,Drusch Stephan^ORCID,Hogan Sean A.^ORCID

Funder

TEAGASC

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

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