The Influence of WPC 80 Additive on the Stability of Water-In-Oil Emulsions

Catégorie d'article: Quality and Safety of Animal Origin Products

Publié en ligne: 29 oct. 2015

Pages: 997 - 1008

Reçu: 16 oct. 2014

Accepté: 27 févr. 2015

DOI: https://doi.org/10.1515/aoas-2015-0028

Mots clés

whey protein concentrate, water-in-oil emulsion, stability, oxidation

© by Małgorzata Tabaszewska

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