@article{madadlou:hal-02024885,
TITLE = {Development of an aqueous two-phase emulsion using hydrophobized whey proteins and erythritol},
AUTHOR = {Madadlou, Ashkan and Saint-Jalmes, Arnaud and Guyomarc'H, Fanny and Floury, Juliane and Dupont, Didier},
URL = {https://hal.science/hal-02024885},
JOURNAL = {Food Hydrocolloids},
PUBLISHER = {Elsevier},
VOLUME = {93},
PAGES = {351-360},
YEAR = {2019},
MONTH = Aug, DOI = {10.1016/j.foodhyd.2019.02.031},
KEYWORDS = {Whey protein ; Water-in-water ; Emulsion ; Hydrophobicity ; Interface},
PDF = {https://hal.science/hal-02024885/file/Madadlou_et_al-2019-Development_of_an_aqueous_two-phase_emulsion_using_hydrophobized_whey_proteins.pdf},
HAL_ID = {hal-02024885},
HAL_VERSION = {v1},
}