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

Categoria dell'articolo: Quality and Safety of Animal Origin Products

Pubblicato online: 29 ott 2015

Pagine: 997 - 1008

Ricevuto: 16 ott 2014

Accettato: 27 feb 2015

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

Parole chiave

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

© by Małgorzata Tabaszewska

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.