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The effect of denaturation degree of protein on the microstructure, rheology and physical stability of oil-in-water (O/W) emulsions stabilized by whey protein isolate
Dapueto, Nataly, Troncoso, Elizabeth, Mella, Camila, Zúñiga, Rommy N.Journal:
Journal of Food Engineering
DOI:
10.1016/j.jfoodeng.2019.07.005
Date:
July, 2019
File:
PDF, 1.30 MB
2019