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Development of an aqueous two-phase emulsion using hydrophobized whey proteins and erythritol

Crossref DOI link: https://doi.org/10.1016/j.foodhyd.2019.02.031

Published Print: 2019-08

Update policy: https://doi.org/10.1016/elsevier_cm_policy

Authors

Madadlou, Ashkan

Saint-Jalmes, Arnaud

Guyomarc'h, Fanny

Floury, Juliane

Dupont, Didier
Funding

Funding for this research was provided by:

EU in the framework of the Marie-Curie FP7 COFUND People Programme (609398)

European Union

French Ministry of Education and Research

INRA

Conseil Général 35 and Rennes Métropole
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Text and Data Mining valid from 2019-08-01

Text and Data Mining valid from 2019-08-01

Accepted Manuscript valid from 2020-03-04
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This article is maintained by: Elsevier

Article Title: Development of an aqueous two-phase emulsion using hydrophobized whey proteins and erythritol

Journal Title: Food Hydrocolloids

CrossRef DOI link to publisher maintained version: https://doi.org/10.1016/j.foodhyd.2019.02.031

Content Type: article

Copyright: © 2019 Elsevier Ltd. All rights reserved.