Physical and oxidative stability of whey protein oil-in-water emulsions produced by conventional and ultra high-pressure homogenization: Effects of pressure and protein concentration on emulsion characteristics

Published 2015 View Full Article

Authors

Keywords

Ultra high-pressure homogenization (UHPH), Whey protein, Submicron emulsions and oxidative stability

Journal

Innovative Food Science & Emerging Technologies

Volume 32, Issue -, Pages 79-90

Publisher

Elsevier BV

Online

2015-10-20

DOI

10.1016/j.ifset.2015.09.013

Ask authors/readers for more resources

Protocol

Community support

Reagent

Community support

Reprint

Contact the author

Publish scientific posters with Peeref

Peeref publishes scientific posters from all research disciplines. Our Diamond Open Access policy means free access to content and no publication fees for authors.

Learn More

Create your own webinar

Interested in hosting your own webinar? Check the schedule and propose your idea to the Peeref Content Team.

Create Now