| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10538678 | Food Chemistry | 2012 | 8 Pages |
Abstract
⺠Oxidation in whey protein emulsions were greatly affected by the homogeniser used. ⺠Oxidation in casein emulsions were not affected by the homogeniser used. ⺠Casein emulsions were more oxidatively stable than whey protein emulsions.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Anna Frisenfeldt Horn, Nina Skall Nielsen, Louise Søgaard Jensen, Andy Horsewell, Charlotte Jacobsen,