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Journal description
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Details for article 63 of 64 found articles
| Title: |
Understanding how the properties of whey protein stabilized emulsions depend on pH, ionic strength and calcium concentration, by mapping environmental conditions to zeta potential |
| Author: |
Ravindran, S. Williams, M.A.K. Ward, R.L. Gillies, G. |
| Appeared in: |
Food hydrocolloids |
| Paging: | Volume 79 (2018) nr. C pages 572-578 |
| Year: |
2018 |
| Contents: | |
| Publisher: |
Elsevier Ltd |
| Source file: |
Elektronische Wetenschappelijke Tijdschriften |
Details for article 63 of 64 found articles
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