1. Effect of xanthan/enzyme-modified guar gum mixtures on the stability of whey protein isolate stabilized fish oil-in-water emulsions. (1st December 2016) Authors: Chityala, Pavan Kumar; Khouryieh, Hanna; Williams, Kevin; Conte, Eric Journal: Food chemistry Issue: Volume 212(2016) Page Start: 332 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Effect of xanthan/enzyme-modified guar gum mixtures on the stability of whey protein isolate stabilized fish oil-in-water emulsions. (1st December 2016) Authors: Chityala, Pavan Kumar; Khouryieh, Hanna; Williams, Kevin; Conte, Eric Journal: Food chemistry Issue: Volume 212(2016) Page Start: 332 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗