Interfacial compositions, microstructure and stability of oil-in-water emulsions formed with mixtures of milk proteins and κ-carrageenan: 2. Whey protein isolate (WPI)

Food Hydrocolloids - Tập 17 Số 4 - Trang 549-561 - 2003
Harjinder Singh1, M. Tamehana1, Yacine Hémar1, Peter A. Munro1
1Institute of Food, Nutrition and Human Health, Massey University, Private Bag 11-222, Palmerston North, New Zealand

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