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Composite structure formation in whey protein stabilized O/W emulsions. I. Influence of the dispersed phase on viscoelastic properties

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Keywords: Composite; Emulsion; Gelation; Polymer; Rheology; Whey proteins

Document Type: Research Article

DOI: http://dx.doi.org/10.1016/S0268-005X(99)00013-2

Affiliations: aNestec Ltd., Nestle Research Center, Department of Food Science and Process Research, Vers-chez-les-Blanc, P.O. Box 44, CH-1000, Lausanne, Switzerland

Publication date: July 1, 1999

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