Effect of blackberry and raspberry juice on whey protein emulsion stability

European Food Research and Technology

Volumn 221, Issue 5, 2005, Pages 602-609

  Viljanen, Kaarina ^a   Halmos, Andrew L ^b   Sinclair, Andrew ^b   Heinonen, Marina ^a  

^a UNIVERSITY OF HELSINKI   (Finland)

^b RMIT UNIVERSITY   (Australia)

Author keywords

Antioxidants; Berries; Emulsion; Protein oxidation

Indexed keywords

RUBUS; RUBUS GLAUCUS; SINAPIS ARVENSIS;

EID: 27844568536     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-005-0033-y     Document Type: Article

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