Gu, Yeun Suk <br/><br/>
Influence of iota-carrageenan on droplet flocculation of beta-lactoglobulin-stabilized oil-in-water emulsions during thermal processing.  [electronic resource] 

 -  Langmuir : the ACS journal of surfaces and colloids  Oct 2004 
 - 9565-70 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, U.S. Gov't, Non-P.H.S. 
<br/><br/><label>ISSN: </label>0743-7463 
<br/><br/><label>Standard No.: </label>10.1021/la048609r  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Calorimetry, Differential Scanning<br/>Carrageenan--chemistry<br/>Emulsions<br/>Flocculation<br/>Lactoglobulins--chemistry<br/>Oils--chemistry<br/>Particle Size<br/>Temperature<br/>Water--chemistry