Interfacial compositions, microstuctures and properties of oil-in-water emulsions formed with mixtures of milk proteins and κ-carrageenan: 1. Sodium caseinate

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

• Book ID: 114200038
• Publisher: Elsevier Science
• Year: 2003
• Tongue: English
• Weight: 460 KB
• Volume: 17
• Category: Article
• ISSN: 0268-005X
• DOI: 10.1016/s0268-005x(03)00026-2