"Influence of Salt Concentrations on the Stabilities and Properties of Sodium Caseinate Stabilized Oil-in-Water Emulsions" by D. Julian McClements

Article

Influence of Salt Concentrations on the Stabilities and Properties of Sodium Caseinate Stabilized Oil-in-Water Emulsions

Food Science and Biotechnology (2008)

D. Julian McClements, University of Massachusetts - Amherst

Disciplines

Food Science

Publication Date

2008

Publisher Statement

The original publication is available at www.springerlink.com

Citation Information

D. Julian McClements. "Influence of Salt Concentrations on the Stabilities and Properties of Sodium Caseinate Stabilized Oil-in-Water Emulsions" Food Science and Biotechnology Vol. 17 Iss. 1 (2008)
Available at: http://works.bepress.com/djulian_mcclements/54/