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Gradual disaggregation of the casein micelle improves its emulsifying capacity and decreases the stability of dairy emulsions

DOIFull Paper Access

45

Citations

47

References

2016

Year

Fanny Lazzaro, Arnaud Saint‐Jalmes, Frédéric Violleau, Christelle Lopez, Mireille Gaucher-Delmas, Marie‐Noëlle Madec, Eric Beaucher, Frédéric Gaucheron
Food Hydrocolloids

References

YearCitations

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