Effect of milk protein composition on physicochemical properties, creaming stability and volatile profile of a protein-stabilised oil-in-water emulsion
Year: 2019
Type: article
Source: Food Research International
Authors: Chia Chun Loi, Graham T. Eyres, E. John Birch
Institution: University of Otago
Language: English
Topic: Proteins in Food Systems
Subfield: Food Science
Domain: Life Sciences
Open Access status: closed
OpenAlex ID: W2911928524