Flocculation of whey protein stabilized emulsions as influenced by dextran sulfate and electrolyte

Journal of Food Science

Volumn 64, Issue 2, 1999, Pages 206-210

  Demetriades, K ^a   McClements, D J ^a  

^a UNIVERSITY OF MASSACHUSETTS   (United States)

Author keywords

Creaming; Dextran sulfate; Emulsions; Flocculation; WPI

Indexed keywords

EID: 0032955954     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1999.tb15866.x     Document Type: Article

References (24)

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