Effect of sugar type and concentration on the heat coagulation of oil-in-water emulsions stabilized by milk-protein-concentrate

作者：Yichao Liang, Lara Matia‐Merino, Hasmukh A. Patel, Aiqian Ye, Graeme Gillies, Matt Golding · 发表于：Food Hydrocolloids · 年份：2014 · DOI：10.1016/j.foodhyd.2014.04.022 · 被引用次数：23 · 研究领域：Proteins in Food Systems、Microencapsulation and Drying Processes、Pickering emulsions and particle stabilization