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Elsevier

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

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Influence of copper on the stability of whey protein stabilized emulsions

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

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Influence of polysaccharide addition on stability of a cheese whey kefir-milk mixture

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Characteristics of yogurt-like products prepared from the combination of skim milk and soymilk containing saccharified-rice solution

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