Aggregated whey proteins and trace of caseins synergistically improve the heat stability of whey protein-rich emulsions
- DOI
- 10.1016/j.foodhyd.2016.06.009
- Published
- 2016-12
- Container
- Food Hydrocolloids
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodhyd.2016.06.009,
title = {Aggregated whey proteins and trace of caseins synergistically improve the heat stability of whey protein-rich emulsions},
author = {Marie Chevallier and Alain Riaublanc and Christelle Lopez and Pascaline Hamon and Florence Rousseau and Thomas Croguennec},
year = {2016},
journal = {Food Hydrocolloids},
doi = {10.1016/j.foodhyd.2016.06.009},
url = {https://doi.org/10.1016/j.foodhyd.2016.06.009}
}RIS
TY - JOUR TI - Aggregated whey proteins and trace of caseins synergistically improve the heat stability of whey protein-rich emulsions AU - Marie Chevallier AU - Alain Riaublanc AU - Christelle Lopez AU - Pascaline Hamon AU - Florence Rousseau AU - Thomas Croguennec PY - 2016 JO - Food Hydrocolloids DO - 10.1016/j.foodhyd.2016.06.009 UR - https://doi.org/10.1016/j.foodhyd.2016.06.009 ER -
APA
Chevallier, M., Riaublanc, A., Lopez, C., Hamon, P., Rousseau, F., & Croguennec, T. (2016). Aggregated whey proteins and trace of caseins synergistically improve the heat stability of whey protein-rich emulsions. Food Hydrocolloids. https://doi.org/10.1016/j.foodhyd.2016.06.009
Source records
- crossref · retrieved 2026-11-10T11:32:40.645Z