Effect of high hydrostatic pressure (HHP) on crystal structure of palm stearin emulsions
Author:
Funder
Middle East Technical University
Publisher
Elsevier BV
Subject
Industrial and Manufacturing Engineering,General Chemistry,Food Science
Reference31 articles.
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5. Caseins in emulsions: Interfacial properties and interactions;Dickinson;International Dairy Journal,1999
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5. High hydrostatic pressure induced changes on palm stearin emulsions;Journal of Food Engineering;2018-07
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