Work

Physical Properties of Whey Protein Stabilized Emulsions as Related to pH and NaCl

Year: 1997

Type: article

Source: Journal of Food Science

DOI: 10.1111/j.1365-2621.1997.tb03997.x

Authors: K. DEMETRIADES, J.N. COUPLAND, D. J. McCLEMENTS

Institution: University of Massachusetts Amherst

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W1974904078

FWCI: 10.1

Cites: 17

Cited by: 295

Related to: 10