Heat stability of milk emulsions: phospholipid–protein interactions

JOURNAL ARTICLE

Year: 1999 Journal: International Dairy Journal Vol: 9 (3-6)Pages: 227-231 Publisher: Elsevier BV

DOI: 10.1016/s0958-6946(99)00065-5

Keywords:

Lecithin Chemistry Heat stability Whey protein Skimmed milk Phospholipid Chromatography Food science Membrane Biochemistry Materials science

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