Protein stabilized water-in-oil-in-water emulsions

E Dickinson, J Evison, RK Owusu

Research output: Chapter in Book/Report/Conference proceedingChapter

41 Citations (Scopus)
Original languageEnglish
Title of host publicationGums and Stabilizers for the Food Industry
EditorsGO Phillips, PA Williams, DJ Wedlock
PublisherOxford University Press
Pages95-101
Volume7
ISBN (Print)0199634653
Publication statusPublished - 1994

Cite this

Dickinson, E., Evison, J., & Owusu, RK. (1994). Protein stabilized water-in-oil-in-water emulsions. In GO. Phillips, PA. Williams, & DJ. Wedlock (Eds.), Gums and Stabilizers for the Food Industry (Vol. 7, pp. 95-101). Oxford University Press.