Microstructure, physical stability and rheological properties of concentrated-milk-protein stabilized oil-in water emulstions. New Zealand Institute of Food Science and Technology Annual Meeting. Hastings, New Zealand, Jul 02

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., "Microstructure, physical stability and rheological properties of concentrated-milk-protein stabilized oil-in water emulstions. New Zealand Institute of Food Science and Technology Annual Meeting. Hastings, New Zealand, Jul 02" (2013). Dairy Science Publication Database. 662.
https://openprairie.sdstate.edu/dairy_pubdb/662