검색결과 : 2건
| No. | Article |
|---|---|
| 1 |
Casein hydration and fat emulsification during manufacture of imitation cheese, and effects of emulsifying salts reduction El-Bakry M, Duggan E, O'Riordan ED, O'Sullivan M Journal of Food Engineering, 103(2), 179, 2011 |
| 2 |
Interactions Between Tristearin Crystals and Proteins at the Oil-Water Interface Ogden LG, Rosenthal AJ Journal of Colloid and Interface Science, 191(1), 38, 1997 |