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

PALAZOLO, G; SORGENTINI, D; Wagner, J.

doi:10.1016/j.foodhyd.2004.10.022

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

Author(s): G PALAZOLO , D SORGENTINI , J WAGNER

Publication date Created: May 2005

Publication date (Print): May 2005

Journal: Food Hydrocolloids

Publisher: Elsevier BV

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Title: Food Hydrocolloids

Abbreviated Title: Food Hydrocolloids

Publisher: Elsevier BV

ISSN (Print): 0268005X

Publication date Created: May 2005

Publication date (Print): May 2005

Volume: 19

Issue: 3

Pages: 595-604

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DOI: 10.1016/j.foodhyd.2004.10.022

SO-VID: 8dfca105-d6c0-43e2-9d01-6370c313d195

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https://www.elsevier.com/tdm/userlicense/1.0/

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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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