Influence of pH and ionic strength on the physical and rheological properties and stability of whey protein stabilized o/w emulsions containing xanthan gum - Concepedia

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Influence of pH and ionic strength on the physical and rheological properties and stability of whey protein stabilized o/w emulsions containing xanthan gum

176

Citations

32

References

2018

Year

Jiratthitikan Sriprablom, Pairoj Luangpituksa, Jirarut Wongkongkatep, Thunyarat Pongtharangkul, Manop Suphantharika

Journal of Food Engineering

O/w EmulsionsRheologyFood EngineeringFood ProcessingIonic StrengthXanthan GumEmulsionHealth Sciences

References

	Year	Citations

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