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

Author： Mitidieri F.E.   Wagner J.R.  

Publisher： Elsevier

ISSN： 0963-9969

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

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