Gelation of oil-in-water emulsions stabilized by whey protein

Authors

Keywords

Emulsion, Whey protein, Heat treatment, High-pressure homogenization, Stability, Cold-set gelation

Journal

JOURNAL OF FOOD ENGINEERING

Volume 175, Issue -, Pages 108-116

Publisher

Elsevier BV

Online

2015-12-23

DOI

10.1016/j.jfoodeng.2015.12.011

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