Aggregation kinetics of heated whey protein-stabilised emulsion: effect of low-molecular weight emulsifiers

Stephen Robert Euston, S R Finnigan, R L Hirst

Research output: Contribution to journal › Article

Cite this

@article{1c3b0ff294574627ab139823e7af640d,

title = "Aggregation kinetics of heated whey protein-stabilised emulsion: effect of low-molecular weight emulsifiers",

author = "Euston, {Stephen Robert} and Finnigan, {S R} and Hirst, {R L}",

year = "2001",

language = "English",

volume = "15",

pages = "253--262",

journal = "Food Hydrocolloids",

issn = "0268-005X",

publisher = "Elsevier",

}