Comparison of Gum Arabic, Modified Starch, and Whey Protein Isolate as Emulsifiers: Influence of pH, CaCl2 and Temperature
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2002.tb11370.x/fullpdf
Reference38 articles.
1. Studies on uronic acid materials
2. Physical Properties of Whey Protein Stabilized Emulsions as Related to pH and NaCl
3. Physicochemical Properties of Whey Protein-Stabilized Emulsions as affected by Heating and Ionic Strength
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