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By Kulmyrzaev A.A.   Schubert H.  

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

Elsevier

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Influence of copper on the stability of whey protein stabilized emulsions

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

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Influence of pH and CaCl 2 on the stability of dilute whey protein stabilized emulsions

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