Destabilization of Oil-in-Water Emulsions Formed Using Highly Hydrolyzed Whey Proteins-Reference-Cited by-同舟云学术

Destabilization of Oil-in-Water Emulsions Formed Using Highly Hydrolyzed Whey Proteins

Published:1998-01-01 Issue:1 Volume:46 Page:84-90
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Agboola Samson O.¹,Singh Harjinder¹,Munro Peter A.¹,Dalgleish Douglas G.¹,Singh Anne M.¹

Affiliation:

1. Department of Food Technology, Massey University, Palmerston North, New Zealand, Department of Food Science, University of Guelph, Ontario, Canada, and New Zealand Dairy Research Institute, Palmerston North, New Zealand

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf970365b

Reference34 articles.

1. Calcium-Induced Destabilization of Oil-in-Water Emulsions Stabilized by Caseinate or by ?-Lactoglobulin

2. Soybean metal-binding proteins: isolation of a phosphatase that inhibits calmodulin activity

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