Characterization of cold-set gels produced from heated emulsions stabilized by whey protein
Author:
Publisher
Elsevier BV
Subject
Applied Microbiology and Biotechnology,Food Science
Reference42 articles.
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4. Characterization and acid-induced gelation of butter oil emulsions produced from heated whey protein dispersions;Boutin;International Dairy Journal,2007
5. Viscoelastic properties of heat-set whey protein emulsion gels;Chen;Journal of Texture Studies,1998
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