Kinetics of droplet aggregation in heated whey protein-stabilized emulsions: effect of polysaccharides.

Stephen Robert Euston, S R Finnigan, R L Hirst

    Research output: Contribution to journalArticle

    Original languageEnglish
    Pages (from-to)499-505
    Number of pages7
    JournalFood Hydrocolloids
    Volume16
    Publication statusPublished - 2002

    Cite this

    @article{9819ac82c9c64fd783ce721e6373f31d,
    title = "Kinetics of droplet aggregation in heated whey protein-stabilized emulsions: effect of polysaccharides.",
    author = "Euston, {Stephen Robert} and Finnigan, {S R} and Hirst, {R L}",
    year = "2002",
    language = "English",
    volume = "16",
    pages = "499--505",
    journal = "Food Hydrocolloids",
    issn = "0268-005X",
    publisher = "Elsevier",

    }

    Kinetics of droplet aggregation in heated whey protein-stabilized emulsions: effect of polysaccharides. / Euston, Stephen Robert; Finnigan, S R; Hirst, R L.

    In: Food Hydrocolloids, Vol. 16, 2002, p. 499-505.

    Research output: Contribution to journalArticle

    TY - JOUR

    T1 - Kinetics of droplet aggregation in heated whey protein-stabilized emulsions: effect of polysaccharides.

    AU - Euston, Stephen Robert

    AU - Finnigan, S R

    AU - Hirst, R L

    PY - 2002

    Y1 - 2002

    M3 - Article

    VL - 16

    SP - 499

    EP - 505

    JO - Food Hydrocolloids

    JF - Food Hydrocolloids

    SN - 0268-005X

    ER -