Structural rheological properties of model nutritional beverage emulsions stabilized by bovine lactoferrin: Influence of pH and oil type

Sreedhara, A, Vegarud, GE, Sarkar, A orcid.org/0000-0003-1742-2122 et al. (4 more authors) (2016) Structural rheological properties of model nutritional beverage emulsions stabilized by bovine lactoferrin: Influence of pH and oil type. In: Annual Transactions of The Nordic Rheology Society. Nordic Polymer Days 2016 Nordic Rheology Conference, 30 May - 01 Jun 2016, Helsinki. Nordic Rheology Society , pp. 179-186.

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Authors/Creators:
Dates:
  • Published: 4 June 2016
Institution: The University of Leeds
Academic Units: The University of Leeds > Faculty of Maths and Physical Sciences (Leeds) > School of Food Science and Nutrition (Leeds)
Depositing User: Symplectic Publications
Date Deposited: 19 Oct 2016 09:08
Last Modified: 04 Nov 2016 00:47
Status: Published
Publisher: Nordic Rheology Society

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