Physical Stability of Whey Protein-stabilized Oil-in-water Emulsions at pH 3: Potential ω-3 Fatty Acid Delivery Systems (Part A)
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2004.tb10696.x/fullpdf
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4. Physical properties of whey protein-stabilized emulsions as related to pH and salt;Demetriades;J Food Sci,1997
5. Aggregation kinetics of heated whey protein-stabilized emulsions;Euston;Food Hydrocolloids,2000
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