Study of carbohydrate influence on protein-tannin aggregation by nephelometry

By de Freitas V.   Carvalho E.   Mateus N.  

Food Chemistry, Vol. 81, Iss. 4, 2003-06 ,pp. : 503-509

Elsevier

Access to resources Recommend Favorite

Aggregation kinetics of heated whey protein-stabilized emulsions

By Euston S.R.   Finnigan S.R.   Hirst R.L.  

Food Hydrocolloids, Vol. 14, Iss. 2, 2000-03 ,pp. : 155-161

Elsevier

Access to resources Recommend Favorite

Kinetics of droplet aggregation in heated whey protein-stabilized emulsions: effect of polysaccharides

By Euston S.R.   Finnigan S.R.   Hirst R.L.  

Food Hydrocolloids, Vol. 16, Iss. 5, 2002-09 ,pp. : 499-505

Elsevier

Access to resources Recommend Favorite

Influence of copper on the stability of whey protein stabilized emulsions

By Silvestre M.P.C.   Decker E.A.   McClements D.J.  

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

Elsevier

Access to resources Recommend Favorite

Effects of fluid shear and temperature on whey protein gels, pure or mixed with xanthan

By Walkenstrom P.   Panighetti N.   Windhab E.   Hermansson A.-M.  

Food Hydrocolloids, Vol. 12, Iss. 4, 1998-10 ,pp. : 469-479

Elsevier

Access to resources Recommend Favorite