Stability of whey protein emulsions to heat treatments is mainly governed by the stability of the proteins in the aqueous phase

MLA

Chevallier, Marie, et al. Stability of Whey Protein Emulsions to Heat Treatments Is Mainly Governed by the Stability of the Proteins in the Aqueous Phase. Apr. 2016. EBSCOhost, widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&scope=site&db=edsair&AN=edsair.dedup.wf.001..fe621b37cff5cfe3c0ada290f9f5f792&authtype=sso&custid=ns315887.

APA

Chevallier, M., Riaublanc, A., Lopez, C., Hamon, P., Rousseau, F., & Croguennec, T. (2016). Stability of whey protein emulsions to heat treatments is mainly governed by the stability of the proteins in the aqueous phase.

Chicago

Chevallier, Marie, Alain Riaublanc, Christelle Lopez, Pascaline Hamon, Florence Rousseau, and Thomas Croguennec. 2016. “Stability of Whey Protein Emulsions to Heat Treatments Is Mainly Governed by the Stability of the Proteins in the Aqueous Phase,” April. http://widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&scope=site&db=edsair&AN=edsair.dedup.wf.001..fe621b37cff5cfe3c0ada290f9f5f792&authtype=sso&custid=ns315887.