We thank the Massachusetts Agricultural Experiment Station (Project number MAS00745), Dairy Management Inc. and Nestle Research for support of this project.
Physicochemical Properties of Whey Protein-Stabilized Emulsions as affected by Heating and Ionic Strength
Article first published online: 20 JUL 2006
Journal of Food Science
Volume 62, Issue 3, pages 462–467, May 1997
How to Cite
DEMETRIADES, K., COUPLAND, J.N. and McCLEMENTS, D.J. (1997), Physicochemical Properties of Whey Protein-Stabilized Emulsions as affected by Heating and Ionic Strength. Journal of Food Science, 62: 462–467. doi: 10.1111/j.1365-2621.1997.tb04407.x
- Issue published online: 20 JUL 2006
- Article first published online: 20 JUL 2006
- Ms received 8/7/96; revised 12/9/96; accepted 12/16/96.
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