Kinetics of droplet aggregation in heated whey protein-stabilized emulsions: effect of polysaccharides

By Euston S.R.   Finnigan S.R.   Hirst R.L.  

Food Hydrocolloids, Vol. 16, Iss. 5, 2002-09 ,pp. : 499-505

Elsevier

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Aggregation kinetics of heated whey protein-stabilised emulsions: effect of low-molecular weight emulsifiers

By Euston S.R.   Finnigan S.R.   Hirst R.L.  

Food Hydrocolloids, Vol. 15, Iss. 3, 2001-05 ,pp. : 253-262

Elsevier

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Influence of copper on the stability of whey protein stabilized emulsions

By Silvestre M.P.C.   Decker E.A.   McClements D.J.  

Food Hydrocolloids, Vol. 13, Iss. 5, 1999-09 ,pp. : 419-424

Elsevier

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Influence of calcium chloride addition on the properties of emulsions stabilized by whey protein concentrate

By Ye A.   Singh H.  

Food Hydrocolloids, Vol. 14, Iss. 4, 2000-07 ,pp. : 337-346

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Influence of KCl on the physicochemical properties of whey protein stabilized emulsions

By Kulmyrzaev A.A.   Schubert H.  

Food Hydrocolloids, Vol. 18, Iss. 1, 2004-01 ,pp. : 13-19

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