Structure and stability of heat-treated concentrated dairy-protein-stabilized oil-in-water emulsion: a stability map characterization approach.

Authors

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

Divisions

University

Document Type

Article

Publication Date

2013

Journal

Food Hydrocolloids

Issue

3

Pages

11

Language

en

Recommended Citation

Liang, Y. C.; Patel, H. A.; Matia-Merino, L.; and Ye, A., "Structure and stability of heat-treated concentrated dairy-protein-stabilized oil-in-water emulsion: a stability map characterization approach." (2013). Dairy Science Publication Database. 1316.
https://openprairie.sdstate.edu/dairy_pubdb/1316