Interfacial compositions, microstructure and stability of oil-in-water emulsions formed with mixtures of milk proteins and κ-carrageenan: 2. Whey protein isolate (WPI)

✍ Scribed by Harjinder Singh; Michelle Tamehana; Yacine Hemar; Peter A. Munro

• Book ID: 114200030
• Publisher: Elsevier Science
• Year: 2003
• Tongue: English
• Weight: 544 KB
• Volume: 17
• Category: Article
• ISSN: 0268-005X
• DOI: 10.1016/s0268-005x(03)00016-x