STABILITY OF FOOD EMULSIONS CONTAINING BOTH PROTEIN AND POLYSACCHARIDE

E DICKINSON, S R EUSTON

    Research output: Chapter in Book/Report/Conference proceedingConference contribution

    Original languageEnglish
    Title of host publicationFOOD POLYMERS, GELS, AND COLLOIDS
    EditorsE DICKINSON
    Place of PublicationCAMBRIDGE
    PublisherRoyal Society of Chemistry
    Pages132-146
    Number of pages15
    ISBN (Print)0-85186-657-3
    Publication statusPublished - 1991
    EventINTERNATIONAL SYMP ON FOOD POLYMERS, GELS, AND COLLOIDS - NORWICH
    Duration: 28 Mar 199030 Mar 1990

    Conference

    ConferenceINTERNATIONAL SYMP ON FOOD POLYMERS, GELS, AND COLLOIDS
    CityNORWICH
    Period28/03/9030/03/90

    Cite this

    DICKINSON, E., & EUSTON, S. R. (1991). STABILITY OF FOOD EMULSIONS CONTAINING BOTH PROTEIN AND POLYSACCHARIDE. In E. DICKINSON (Ed.), FOOD POLYMERS, GELS, AND COLLOIDS (pp. 132-146). Royal Society of Chemistry.