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Citation: W. Chaiyasit et al., Ability of surfactant hydrophobic tail group size to alter lipid oxidationin oil-in-water emulsions, J AGR FOOD, 48(8), 2000, pp. 3077-3080

Authors: Silvestre, MPC Chaiyasit, W Brannan, RG McClements, DJ Decker, EA

Citation: Mpc. Silvestre et al., Ability of surfactant headgroup size to alter lipid and antioxidant oxidation in oil-in-water emulsions, J AGR FOOD, 48(6), 2000, pp. 2057-2061

Authors: Silvestre, MPC Decker, EA McClements, DJ

Citation: Mpc. Silvestre et al., Influence of copper on the stability of whey protein stabilized emulsions, FOOD HYDROC, 13(5), 1999, pp. 419-424