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Emulsifiers in dairy products and dairy substitutes
Stephen R. Euston
*
*
Corresponding author for this work
Institute of Mechanical, Process & Energy Engineering
School of Engineering & Physical Sciences
Research output
:
Chapter in Book/Report/Conference proceeding
›
Chapter
13
Citations (Scopus)
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INIS
milk
100%
emulsifiers
100%
proteins
87%
fats
62%
food
62%
phospholipids
50%
stability
37%
membranes
37%
droplets
25%
emulsions
25%
additives
25%
production
12%
control
12%
solutions
12%
particles
12%
casein
12%
layers
12%
water
12%
range
12%
humans
12%
molecular weight
12%
reserves
12%
whey
12%
bovine
12%
lipids
12%
manufacturers
12%
serine
12%
tables
12%
sols
12%
cows
12%
sphingomyelins
12%
lecithins
12%
Food Science
Phospholipids
100%
Dairy Product
100%
Milk Fat Globules
75%
Milk Protein
25%
Cow Milk
25%
Bovine Milk
25%
Food Emulsion
25%
Sphingomyelins
25%
Phosphatidylserine
25%
Lecithin
25%
Casein
25%