Comparison of properties of oil-in-water emulsions...

Food Research International 2006 Vol. 39; Iss. 1

Comparison of properties of oil-in-water emulsions stabilized by coconut cream proteins with those stabilized by whey protein isolate

Ekasit Onsaard, Manee Vittayanont, Sukoncheun Srigam, D. Julian McClements
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Volume:
39
Year:
2006
Language:
english
DOI:
10.1016/j.foodres.2005.06.003
File:
PDF, 382 KB
english, 2006
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