Effect of Tween Emulsifiers on the Shear Stability of Partially Crystalline Oil-in-Water Emulsions Stabilized By Sodium Caseinate
Crossref DOI link: https://doi.org/10.1007/s11483-017-9514-3
Published Online: 2018-01-09
Published Print: 2018-03
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Fuller, G. Thomas
Considine, Thérèse
MacGibbon, Alastair
Golding, Matt
Matia-Merino, Lara
Funding for this research was provided by:
Fonterra Co-Operative Group
License valid from 2018-01-09