Volatile Release from Whey Protein Isolate-Pectin Multilayer Stabilized Emulsions: Effect of pH, Salt, and Artificial Salivas

Research output: Contribution to journal › Article › peer-review

Original language	English (Ireland)
Journal	Journal of Agricultural and Food Chemistry
Publication status	Published - 2013

Cite this

@article{334a7a237ed64f88a63243a811ff8ce0,

title = "Volatile Release from Whey Protein Isolate-Pectin Multilayer Stabilized Emulsions: Effect of pH, Salt, and Artificial Salivas",

author = "Yrjo Roos and Song Miao and DJ O'Callaghan and LK Mao",

year = "2013",

language = "English (Ireland)",

journal = "Journal of Agricultural and Food Chemistry",

issn = "0021-8561",

publisher = "American Chemical Society",

}