Structure and stability of heat-treated concentrated dairy-protein-stabilised oil-in-water emulsions: A stability map characterisation approach

作者：Yichao Liang, Hasmukh A. Patel, Lara Matia‐Merino, Aiqian Ye, Matt Golding · 发表于：Food Hydrocolloids · 年份：2013 · DOI：10.1016/j.foodhyd.2013.03.012 · 被引用次数：40 · 研究领域：Proteins in Food Systems、Microencapsulation and Drying Processes、Pickering emulsions and particle stabilization