Destribats, Mathieu <br/><br/>
Emulsions stabilised by whey protein microgel particles: towards food-grade Pickering emulsions.  [electronic resource] 

 -  Soft matter  Sep 2014 
 - 6941-54 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>1744-6848 
<br/><br/><label>Standard No.: </label>10.1039/c4sm00179f  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Adsorption<br/>Cell Membrane--metabolism<br/>Cryoelectron Microscopy<br/>Emulsions--chemistry<br/>Hydrogen-Ion Concentration<br/>Microscopy, Electron, Transmission<br/>Milk Proteins--chemistry<br/>Oils--chemistry<br/>Optics and Photonics<br/>Polymers--chemistry<br/>Protein Conformation<br/>Salinity<br/>Salts--chemistry<br/>Temperature<br/>Triglycerides--chemistry<br/>Water--chemistry<br/>Whey Proteins