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

By Reiffers-Magnani C.K.   Cuq J.L.   Watzke H.J.  

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

Elsevier

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Coalescence of o/w emulsions stabilized by whey and isolate soybean proteins. Influence of thermal denaturation, salt addition and competitive interfacial adsorption

By Mitidieri F.E.   Wagner J.R.  

Food Research International, Vol. 35, Iss. 6, 2002-01 ,pp. : 547-557

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Influence of different maltodextrins on properties of O/W emulsions

By Dokic-Baucal L.   Dokic P.   Jakovljevic J.  

Food Hydrocolloids, Vol. 18, Iss. 2, 2004-03 ,pp. : 233-239

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

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Emulsifier properties of saturated acyl l-ascorbates for preparation of O/W emulsions

By Kuwabara K.   Watanabe Y.   Adachi S.   Nakanishi K.   Matsuno R.  

Food Chemistry, Vol. 82, Iss. 2, 2003-08 ,pp. : 191-194

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