Authors:
Garti, N
Yaghmur, A
Leser, ME
Clement, V
Watzke, HJ
Citation: N. Garti et al., Improved oil solubilization in oil/water food grade microemulsions in the presence of polyols and ethanol, J AGR FOOD, 49(5), 2001, pp. 2552-2562
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
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