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Cited article:

Emerging Dairy Processing Technologies

John Tobin, Sinead P. Heffernan, Daniel M. Mulvihill, Thom Huppertz and Alan L. Kelly
Emerging Dairy Processing Technologies 93 (2015)
https://doi.org/10.1002/9781118560471.ch4

Intracellular fate of retinyl acetate-loaded submicron delivery systems by in vitro intestinal epithelial cells: A comparison between whey protein-stabilised submicron droplets and micelles stabilised with polysorbate 80

Amal Benzaria, Dominique Chevalier-Lucia, Laëtitia Picart-Palmade, et al.
Food Research International 51 (2) 679 (2013)
https://doi.org/10.1016/j.foodres.2012.12.059

Optimization of nano-emulsions production by microfluidization

Seid Mahdi Jafari, Yinghe He and Bhesh Bhandari
European Food Research and Technology 225 (5-6) 733 (2007)
https://doi.org/10.1007/s00217-006-0476-9

Nano-Emulsion Production by Sonication and Microfluidization—A Comparison

Seid Mahdi Jafari, Yinghe He and Bhesh Bhandari
International Journal of Food Properties 9 (3) 475 (2006)
https://doi.org/10.1080/10942910600596464

Technological properties of high pressure homogenizers: the effect of fat globules, milk proteins, and polysaccharides

Paul Paquin
International Dairy Journal 9 (3-6) 329 (1999)
https://doi.org/10.1016/S0958-6946(99)00083-7

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

C.K. Reiffers-Magnani, J.L. Cuq and H.J. Watzke
Food Hydrocolloids 13 (4) 303 (1999)
https://doi.org/10.1016/S0268-005X(99)00013-2