Comparing the heat stability of soya protein and milk whey protein emulsions

Food Hydrocolloids

Volumn 23, Issue 8, 2009, Pages 2485-2492

  Euston, Stephen R ^a   Al Bakkush, Al Amari ^a   Campbell, Lydia ^a  

^a HERIOT WATT UNIVERSITY   (United Kingdom)

Author keywords

Activation energy; Emulsion heat stability; SPI; WPC

Indexed keywords

GLYCINE MAX;

EID: 70149109146     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2009.08.004     Document Type: Article

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