Emulsification mechanisms and characterizations of cold, gel-like emulsions produced from texturized whey protein concentrate

Published 2009 View Full Article

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Title
Emulsification mechanisms and characterizations of cold, gel-like emulsions produced from texturized whey protein concentrate
Authors
Keywords
-
Journal
FOOD HYDROCOLLOIDS
Volume 23, Issue 7, Pages 1837-1847
Publisher
Elsevier BV
Online
2009-03-07
DOI
10.1016/j.foodhyd.2009.02.011

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