Temperature cycling stability of pre-heated acidified whey protein-stabilised o/w emulsion gels in relation to the internal surface area of the emulsion

✍ Scribed by Sotirios Kiokias; Arjen Bot

• Book ID: 113627254
• Publisher: Elsevier Science
• Year: 2006
• Tongue: English
• Weight: 175 KB
• Volume: 20
• Category: Article
• ISSN: 0268-005X
• DOI: 10.1016/j.foodhyd.2005.02.016