Effects of ultra-high pressure homogenization on the properties and structure of interfacial protein layer in whey protein-stabilized emulsion

Published 2008 View Full Article

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Title
Effects of ultra-high pressure homogenization on the properties and structure of interfacial protein layer in whey protein-stabilized emulsion
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 113, Issue 1, Pages 191-195
Publisher
Elsevier BV
Online
2008-07-30
DOI
10.1016/j.foodchem.2008.07.067

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