Oil-in-Water Emulsions Stabilized by Sodium Caseinate or Whey Protein Isolate as influenced by Glycerol Monostearate-Reference-Cited by-同舟云学术

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Oil-in-Water Emulsions Stabilized by Sodium Caseinate or Whey Protein Isolate as influenced by Glycerol Monostearate

Published:1996-09 Issue:5 Volume:61 Page:916-920
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

EUSTON SUSAN E.,SINGH HARJINDER,MUNRO PETER A.,DALGLEISH DOUGLAS G.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1996.tb10901.x/fullpdf

Reference25 articles.

1. Competitive adsorption of β-casein and nonionic surfactants in oil-in-water emulsions

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