@article{f57180e972a340989382b33ff159bf9b,
title = "Stability of flocculated particles in concentrated and high hydrophilic solid layer-by-layer (LBL) emulsions formed using whey proteins and gum Arabic",
keywords = "Flocculation, Emulsion, Whey protein isolate, Gum arabic, Maltodextrin, Chemistry, Coalescence (physics), Chemical engineering, Total dissolved solids, Chromatography, Creaming, Whey protein, Food science, Spray drying, Organic chemistry, Physics, Environmental engineering, Astrobiology, Engineering",
author = "Aaron Lim",
year = "2015",
doi = "10.1016/j.foodres.2015.04.043",
language = "English",
journal = "Food Research International",
issn = "0963-9969",
publisher = "Elsevier Ltd",
}