The repartition of whey protein microgels and caseins between fat droplet surface and the continuous phase governs the heat stability of emulsions-Reference-Cited by-同舟云学术

The repartition of whey protein microgels and caseins between fat droplet surface and the continuous phase governs the heat stability of emulsions

Published:2019-02 Issue: Volume:563 Page:217-225
ISSN:0927-7757
Container-title:Colloids and Surfaces A: Physicochemical and Engineering Aspects
language:en
Short-container-title:Colloids and Surfaces A: Physicochemical and Engineering Aspects

Author:

Chevallier Marie,Riaublanc Alain,Cauty Chantal,Hamon Pascaline,Rousseau Florence,Thevenot Jonathan,Lopez Christelle,Croguennec Thomas

Funder

Conseil Régional des Pays de la Loire

Institut National de la Recherche Agronomique

Publisher

Elsevier BV

Subject

Colloid and Surface Chemistry

Reference39 articles.

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