Influence of Polysaccharides on the Rate of Coalescence in Oil-in-Water Emulsions Formed with Highly Hydrolyzed Whey Proteins
Abstract
- Publication:
-
Journal of Agricultural and Food Chemistry
- Pub Date:
- August 2004
- DOI:
- 10.1021/jf030762o
- Bibcode:
- 2004JAFC...52.5491Y