Microencapsulating Properties of Whey Protein Concentrate 75
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2001.tb04620.x/fullpdf
Reference36 articles.
1. Interfacial properties of milk protein-stabilized emulsions as influenced by protein concentration
2. Stability Of Food Emulsions: Physicochemical Role Of Protein And Nonprotein Emulsifiers
3. Physical Properties of Whey Protein Stabilized Emulsions as Related to pH and NaCl
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