Influence of the properties of interfacial proteins and heat treatment on the stability and structure of oil-in-water emulstions. Institute of Food Technologists Annual Meeting, Chicago, IL, Jul 13

Authors

Y. C. Liang, South Dakota State University
H. A. Patel
L. Matia-Merino
A. Ye

Divisions

Outreach

Document Type

Presentation

Publication Date

2013

Language

en

Recommended Citation

Liang, Y. C.; Patel, H. A.; Matia-Merino, L.; and Ye, A., "Influence of the properties of interfacial proteins and heat treatment on the stability and structure of oil-in-water emulstions. Institute of Food Technologists Annual Meeting, Chicago, IL, Jul 13" (2013). Dairy Science Publication Database. 659.
https://openprairie.sdstate.edu/dairy_pubdb/659