Stability of emulsions containing sodium caseinate and dextran sulfate: Relationship to complexation in solution

Laureline Jourdain(University of Leeds), Martin E. Leser(Nestlé (Switzerland)), Christophe Schmitt(Nestlé (Switzerland)), Martin Michel(Nestlé (Switzerland)), Eric Dickinson(University of Leeds)
Food Hydrocolloids
February 2, 2007
Cited by 213

Abstract


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