Milk fat microencapsulation using whey proteins
- 1 September 1999
- journal article
- Published by Elsevier in International Dairy Journal
- Vol. 9 (9) , 657-663
- https://doi.org/10.1016/s0958-6946(99)00137-5
Abstract
No abstract availableThis publication has 11 references indexed in Scilit:
- Influence of Surface Structure on Cholesterol Oxidation in Model Food PowdersJournal of the Science of Food and Agriculture, 1996
- Physical properties of cold‐setting gels formed from heat‐denatured whey protein isolateJournal of the Science of Food and Agriculture, 1995
- Fat encapsulation in spray‐dried food powdersJournal of Oil & Fat Industries, 1995
- Microencapsulating Properties of Whey Proteins. 1. Microencapsulation of Anhydrous Milk FatJournal of Dairy Science, 1993
- Ca2+‐Induced Gelation of Pre‐heated Whey Protein IsolateJournal of Food Science, 1993
- MEASUREMENTPublished by Elsevier ,1993
- Gels and gelling of globular proteinsTrends in Food Science & Technology, 1993
- A study of oil-in-water emulsions stabilized by whey proteinsColloid and Polymer Science, 1986
- Stability of oil-in-water emulsions with crystals in the disperse phaseColloids and Surfaces, 1981
- Proteins at InterfacesAdvances in Protein Chemistry, 1978