The influence of phospholipds and food proteins on the size and stability of model sub-micron emulsions

JVL Henry, Peter Fryer, WJ Frith, Ian Norton

Research output: Contribution to journal › Article

Cite this

@article{df1b1196b52148e28fbf4553ac8c6515,

title = "The influence of phospholipds and food proteins on the size and stability of model sub-micron emulsions",

author = "JVL Henry and Peter Fryer and WJ Frith and Ian Norton",

year = "2010",

month = jan,

day = "1",

language = "English",

volume = "24",

pages = "6671",

journal = "Food Hydrocolloids",

publisher = "Elsevier",

number = "1",

}