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Microfluidization of model dairy emulsions. II. Influence of composition and process factors on the protein surface concentration
Microfluidisation d'émulsions laitières modèles. II. Influence des facteurs de procédés et de formulation sur la concentration de protéines à l'interface

O. Robin, M. Kalab, M. Britten and P. Paquin

Lait, 76 6 (1996) 551-570

Accepted: 25 July 1996

DOI: https://doi.org/10.1051/lait:1996643

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