Heat Stability of Oil-in-Water Emulsions Containing Milk Proteins: Effect of Ionic Strength and pH
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1995.tb06306.x/fullpdf
Reference16 articles.
1. Proteins at liquid interfaces: Role of the molten globule state
2. Competitive adsorption in oil-in-water emulsions containing α-lactalbumin and β-lactoglobulin
3. HEAT-INDUCED GELLING IN SOLUTIONS OF OVALBUMIN
4. Dimensions of the Adsorbed Layers in Oil-in-Water Emulsions Stabilized by Caseins
5. Protein Gels
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