The emulsifying properties of commercial milk protein proteins in simple oil-in-water emulsions and in a model food system

    Research output: Contribution to journalArticle

    35 Citations (Scopus)
    Original languageEnglish
    Pages (from-to)934-940
    Number of pages7
    JournalJournal of Food Science
    Volume65
    Publication statusPublished - 2000

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