Soy and meat proteins as emulsion stabilizers. 4. The stability and interfacial rheology of o/w emulsions stabilised by soy and meat protein fractions
- 1 January 1984
- journal article
- other
- Published by Elsevier in Colloids and Surfaces
- Vol. 11 (1-2) , 155-171
- https://doi.org/10.1016/0166-6622(84)80059-1