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      Coalescence and flocculation in o/w emulsions of native and denatured whey soy proteins in comparison with soy protein isolates

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      Food Hydrocolloids

      Elsevier BV

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          Journal
          Food Hydrocolloids
          Food Hydrocolloids
          Elsevier BV
          0268005X
          May 2005
          May 2005
          : 19
          : 3
          : 595-604
          Article
          10.1016/j.foodhyd.2004.10.022
          8dfca105-d6c0-43e2-9d01-6370c313d195
          © 2005

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