Published in
Elsevier, Innovative Food Science and Emerging Technologies, (32), p. 79-90, 2015
DOI: 10.1016/j.ifset.2015.09.013
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Physical and oxidative stability of whey protein oil-in-water emulsions produced by conventional and ultra high-pressure homogenization: Effects of pressure and protein concentration on emulsion characteristics
Journal article published in 2015 by
Martin Buffa,
Essam Hebishy,
Buenaventura Guamis,
Anabel Blasco-Moreno,
Antonio-José Trujillo 
This paper is available in a repository.
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