Stability of concentrated emulsions measured by optical and rheological methods. Effect of processing conditions—I. Whey protein concentrate - Concepedia

Concepedia

Publication | Open Access

Stability of concentrated emulsions measured by optical and rheological methods. Effect of processing conditions—I. Whey protein concentrate

DOI Full Paper Access

43

Citations

25

References

2007

Year

María Sol Lizárraga, Le-Yi Pan, M. C. Añón, Liliana G. Santiago

Food Hydrocolloids

Food ColloidBiomanufacturingConcentrated EmulsionsRheologyRheological MethodsFood EngineeringFood ProcessingMedicineBiophysicsEmulsionHealth Sciences

References

	Year	Citations

Page 1