Interfacial compositions, microstructure and stability of oil-in-water emulsions formed with mixtures of milk proteins and -carrageenan: 2. Whey protein isolate (WPI)

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. : 549-561

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