Effect of xanthan gum on physicochemical properties of whey protein isolate stabilized oil-in-water emulsions - Concepedia

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Effect of xanthan gum on physicochemical properties of whey protein isolate stabilized oil-in-water emulsions

314

Citations

19

References

2006

Year

Changhui Sun, Sundaram Gunasekaran, Mark P. Richards

Food Hydrocolloids

Food ChemistryFood ColloidHealth SciencesOil-in-water EmulsionsFood EngineeringFood ProcessingXanthan GumChromatographyEmulsionPhysicochemical Properties

References

	Year	Citations

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