Interfacial compositions, microstuctures and properties of oil-in-water emulsions formed with mixtures of milk proteins and -carrageenan: 1. Sodium caseinate

Author: Singh H.   Tamehana M.   Hemar Y.   Munro P.A.  

Publisher: Elsevier

ISSN: 0268-005X

Source: Food Hydrocolloids, Vol.17, Iss.4, 2003-07, pp. : 539-548

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Abstract