Process-induced changes in molecular structure that alter adsorbed layer properties in oil-in-water emulsions stabilised by β-casein/ tween20 mixtures

Journal of the Science of Food and Agriculture

Volumn 70, Issue 4, 1996, Pages 413-421

  Mackie, Alan R ^a   Nativel, Sophie ^a   Wilson, David R ^a   Ladha, Shab ^a   Clark, David C ^a  

^a INSTITUTE OF FOOD RESEARCH   (United Kingdom)

Author keywords

Competitive adsorption; Emulsification; Homogenisation; Stabilisation; Tween20; casein

Indexed keywords

EID: 0001347786     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/(sici)1097-0010(199604)70:4<413::aid-jsfa507>3.3.co;2-r     Document Type: Article

References (23)

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