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Ultra high-pressure homogenized emulsions stabilized by sod..:
Hebishy, Essam
;
Buffa, Martin
;
Juan, Bibiana
..
Hebishy, E., Buffa, M., Juan, B., Blasco-Moreno, A. & Trujillo, A.-J. (2017) 'Ultra high-pressure homogenized emulsions stabilized by sodium caseinate: Effects of protein concentration and pressure on emulsions structure and stability', LWT - Food Science and Technology, 76, Part A, 57-66. doi:10.1016/j.lwt.2016.10.045. , 2016
Link:
http://hdl.handle.net/10468/3330
RT Journal T1 <Title>Ultra high-pressure homogenized emulsions stabilized by sodium caseinate: effects of protein concentration and pressure on emulsions structure and stability</Title> UL https://suche.suub.uni-bremen.de/peid=base-ftunivcollcork:oai:cora.ucc.ie:10468_3330&Exemplar=1&LAN=DE A1 Hebishy, Essam A1 Buffa, Martin A1 Juan, Bibiana A1 Blasco-Moreno, Anabel A1 Trujillo, Antonio-José PB Elsevier YR 2016 K1 Ultra high-pressure homogenization (UHPH) K1 Sodium caseinate K1 Submicron emulsions K1 Physical and oxidative stabilities JF Hebishy, E., Buffa, M., Juan, B., Blasco-Moreno, A. & Trujillo, A.-J. (2017) 'Ultra high-pressure homogenized emulsions stabilized by sodium caseinate: Effects of protein concentration and pressure on emulsions structure and stability', LWT - Food Science and Technology, 76, Part A, 57-66. doi:10.1016/j.lwt.2016.10.045 LK http://hdl.handle.net/10468/3330 DO http://hdl.handle.net/10468/3330 SF ELIB - SuUB Bremen
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