Enhanced heat stability of high protein emulsion systems provided bymicroparticulated whey proteins

Food Hydrocolloids

Volumn 47, Issue , 2015, Pages 41-50

  Çakir Fuller, Esra ^a  

^a FONTERRA RESEARCH CENTRE   (New Zealand)

Author keywords

Emulsion; Heat stability; Microparticulation; Whey protein

Indexed keywords

HELIANTHUS;

EID: 84921725656     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2015.01.003     Document Type: Article

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