Influence of main emulsion components on the physical properties of corn oil in water emulsion: Effect of oil volume fraction, whey protein concentrate and Lepidium perfoliatum seed gum

✍ Scribed by Soleimanpour, Marjan; Koocheki, Arash; Kadkhodaee, Rassoul

• Book ID: 118228844
• Publisher: Elsevier Science
• Year: 2013
• Tongue: English
• Weight: 854 KB
• Volume: 50
• Category: Article
• ISSN: 0963-9969
• DOI: 10.1016/j.foodres.2012.04.001