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Depletion flocculation and thermodynamic incompatibility in whey protein stabilised O/W emulsions
Authors: Reiffers-Magnani, CK Cuq, JL Watzke, HJ
Citation: Ck. Reiffers-magnani et al., Depletion flocculation and thermodynamic incompatibility in whey protein stabilised O/W emulsions, FOOD HYDROC, 14(6), 2000, pp. 521-530
Composite structure formation in whey protein stabilized O/W emulsions. I.Influence of the dispersed phase on viscoelastic properties
Authors: Reiffers-Magnani, CK Cuq, JL Watzke, HJ
Citation: Ck. Reiffers-magnani et al., Composite structure formation in whey protein stabilized O/W emulsions. I.Influence of the dispersed phase on viscoelastic properties, FOOD HYDROC, 13(4), 1999, pp. 303-316
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