Formation and stability of sodium caseinate emulsions: influence of retorting (121 o C for 15 min) before or after emulsification

Author： Srinivasan M.   Singh H.   Munro P.A.  

Publisher： Elsevier

ISSN： 0268-005X

Source： Food Hydrocolloids, Vol.16, Iss.2, 2002-03, pp. : 153-160

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