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Microstructural design of multiphase food emulsions
Leif Lundin, Unilever R&D Vlaardingen, The Netherlands
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Effects of varying casein to whey protein ratios and types of starter cultures on physical properties of set yoghurt made at low and high total solid
Mr Thanut Amatayakul, School of Molecular Sciences, Victoria University of Technology, Werribee campus, P.O. Box 14428, Melbourne City Mail Centre, V, Australia
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The mechanism of the acid gelation of milk – a multi-technique approach to the problem
Douglas G Dalgleish, University of Guelph, Canada
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Effect of storage conditions on the solubility of milk protein concentrate (MPC 85)
Dr Skelte G Anema, Fonterra Research Centre, New Zealand
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