Protein-stabilized oil-in-water emulsions and low-fat dairy stirred gels

Journal of Food and Nutrition Research

Volumn 48, Issue 1, 2009, Pages 42-50

  Bongard, Sébastien ^a   Meynier, Anne ^a   Riaublanc, Alain ^a   Genot, Claude ^a  

^a INRA   (France)

Author keywords

Acid gel; Caseins; Emulsion; Milk fat; Oil water interface; Whey proteins

Indexed keywords

EID: 63549090928     PISSN: 13368672     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (23)

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