Authors: DICKINSON E PAWLOWSKY K

Citation: E. Dickinson et K. Pawlowsky, INFLUENCE OF KAPPA-CARRAGEENAN ON THE PROPERTIES OF A PROTEIN-STABILIZED EMULSION, Food hydrocolloids, 12(4), 1998, pp. 417-423

Authors: DICKINSON E MURRAY BS PAWLOWSKY K

Citation: E. Dickinson et al., ON THE EFFECT OF HIGH-PRESSURE TREATMENT ON THE SURFACE-ACTIVITY OF BETA-CASEIN, Food hydrocolloids, 11(4), 1997, pp. 507-509

Authors: DICKINSON E PAWLOWSKY K

Citation: E. Dickinson et K. Pawlowsky, EFFECT OF L-CARRAGEENAN ON FLOCCULATION, CREAMING, AND RHEOLOGY OF A PROTEIN-STABILIZED EMULSION, Journal of agricultural and food chemistry, 45(10), 1997, pp. 3799-3806

Authors: DICKINSON E PAWLOWSKY K

Citation: E. Dickinson et K. Pawlowsky, EFFECT OF HIGH-PRESSURE TREATMENT OF PROTEIN ON THE RHEOLOGY OF FLOCCULATED EMULSIONS CONTAINING PROTEIN AND POLYSACCHARIDE, Journal of agricultural and food chemistry, 44(10), 1996, pp. 2992-3000