Improvement of Stability of Oil-in-Water Emulsions Containing Caseinate-Coated Droplets by Addition of Sodium Alginate
Article first published online: 17 OCT 2007
Journal of Food Science
Volume 72, Issue 9, pages E518–E524, November/December 2007
How to Cite
Pallandre, S., Decker, E.A. and McClements, D.J. (2007), Improvement of Stability of Oil-in-Water Emulsions Containing Caseinate-Coated Droplets by Addition of Sodium Alginate. Journal of Food Science, 72: E518–E524. doi: 10.1111/j.1750-3841.2007.00534.x
- Issue published online: 26 OCT 2007
- Article first published online: 17 OCT 2007
- MS 20070322 Submitted 5/1/2007, Accepted 8/10/2007
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