Emulsification mechanisms and characterizations of cold, gel-like emulsions produced from texturized whey protein concentrate

By Khanitta Manoi, S. Rizvi. 2009

168 citations recorded by the source corpus.

Subfields: Food Science

View Paper: https://www.semanticscholar.org/paper/4e6807ca8e80091e3fd5fcc72dd18289410e7eff