Determination of protein surface concentration for emulsions containing a partially crystalline dispersed phase

Food Hydrocolloids

Volumn 13, Issue 4, 1999, Pages 291-297

  Segall, K I ^a   Goff, H D ^a  

^a UNIVERSITY OF GUELPH   (Canada)

Author keywords

Centrifugation; Dispersed phase crystallinity; Emulsion

Indexed keywords

EID: 0039844960     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0268-005X(99)00011-9     Document Type: Article

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