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Effect of Whey Protein Denaturation on Temperature Cycling Stability of Heated Protein-Stabilised Oil-in-Water Emulsions
Arjen Bot, Unilever Research and Development Vlaardingen, Olivier van Noortlaan 120, NL-3133 AT Vlaardingen, The Netherlands, The Netherlands
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Synergistic effects of polyricinoleic acid and sodium caseinate in the stabilisation of water-oil-water emulsions
Ms Jiahong Su, Riddet Centre, Massey University, New Zealand
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Microencapsulating Properties of Food Hydrocolloids for High-fat Powders
Luz Sanguansri, CSIRO, Food Science Australia, Australia
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The Inextricable Relationships between Food Texture and Flavour
Anthony Blake, Firmenich SA, Switzerland
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