Physical characteristics of submicron emulsions upon partial displacement of whey protein by a small molecular weight surfactant and pectin addition

Food Research International

Volumn 66, Issue , 2014, Pages 401-408

  Kaltsa, O ^a   Paximada, P ^a   Mandala, I ^a   Scholten, E ^b  

^a AGRICULTURAL UNIVERSITY OF ATHENS   (Greece)

^b WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

Pectin; Stability; Submicron emulsion; Tween 20; WPI

Indexed keywords

EID: 84908673706     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2014.10.005     Document Type: Article

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