Composite structure formation in whey protein stabilized O/W emulsions. I. Influence of the dispersed phase on viscoelastic properties

Author： Reiffers-Magnani C.K.   Cuq J.L.   Watzke H.J.  

Publisher： Elsevier

ISSN： 0268-005X

Source： Food Hydrocolloids, Vol.13, Iss.4, 1999-07, pp. : 303-316

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