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  1. 1
    Stability of Milk Fat Emulsions. II. Influence of Emulsifier Structure, Sodium Caseinate, and Nonfat Milk Solids

    Stability of Milk Fat Emulsions. II. Influence of Emulsifier Structure, Sodium Caseinate, and Nonfat Milk Solids von Smith, Lloyd M, Dairiki, Toshiko

    Veröffentlicht in Journal of dairy science

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  2. 2
    Stability of Milk Fat Emulsions. II. Influence of Emulsifier Structure, Sodium Caseinate, and Nonfat Milk Solids1

    Stability of Milk Fat Emulsions. II. Influence of Emulsifier Structure, Sodium Caseinate, and Nonfat Milk Solids1 von Smith, Lloyd M., Dairiki, Toshiko

    Veröffentlicht in Journal of dairy science

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  3. 3
    Stability of Milk Fat Emulsions. I. Preparation of Model Oil-in-Water Emulsions and Evaluation of Their Stability

    Stability of Milk Fat Emulsions. I. Preparation of Model Oil-in-Water Emulsions and Evaluation of Their Stability von Smith, Lloyd M., Dairiki, Toshiko

    Veröffentlicht in Journal of dairy science

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  4. 4
    Physical stability of milk fat emulsions after processing as evaluated by response surface methodology

    Physical stability of milk fat emulsions after processing as evaluated by response surface methodology von Smith, Lloyd M, Carter, Michael B, Dairiki, Toshiko, Acuna-Bonilla, Armando, Williams, William A


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