Emulsions and Foams Stabilised by Milk Proteins

Sarkar, A and Singh, H (2015) Emulsions and Foams Stabilised by Milk Proteins. In: McSweeney, PLH and O'Mahony, JA, (eds.) Advanced Dairy Chemistry 1B Proteins: Applied Aspects. Springer , pp. 133-153. ISBN 149392799X



  • Sarkar, A
  • Singh, H
Keywords: Milk-protein-stabilised emulsions; Foam stability; Emulsion stability; Emulsion digestion; Gastrointestinal tract
  • Published: 10 November 2015
Institution: The University of Leeds
Academic Units: The University of Leeds > Faculty of Environment (Leeds) > School of Food Science and Nutrition (Leeds)
Depositing User: Symplectic Publications
Date Deposited: 01 Jun 2016 09:40
Last Modified: 01 Jun 2016 09:40
Published Version: http://dx.doi.org/10.1007/978-1-4939-2800-2_5
Status: Published
Publisher: Springer
Identification Number: https://doi.org/10.1007/978-1-4939-2800-2_5

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