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Lactic-acid bacteria fermentation-induced effects on microstructure and interfacial properties of oil-in-water emulsions stabilized by goat-milk proteins

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dc.contributor.authorNi, He
dc.contributor.authorRaikos, Vassilios
dc.contributor.institutionUniversity of Aberdeen.Rowett Instituteen
dc.date.accessioned2020-04-04T23:06:06Z
dc.date.available2020-04-04T23:06:06Z
dc.date.embargoedUntil2020-04-05
dc.date.issued2019-07
dc.descriptionThis work is part of the Strategic Research Programme 2016-2021 and is funded by the Scottish Government’s Rural and Environment Science and Analytical Services Division (RESAS).en
dc.description.statusPeer revieweden
dc.format.extent7
dc.format.extent377032
dc.identifier142667491
dc.identifier937b6954-9a38-4342-9b1e-9bd7d36c66a7
dc.identifier85063936840
dc.identifier.citationNi, H & Raikos, V 2019, 'Lactic-acid bacteria fermentation-induced effects on microstructure and interfacial properties of oil-in-water emulsions stabilized by goat-milk proteins', LWT- Food Science and Technology, vol. 109, pp. 70-76. https://doi.org/10.1016/j.lwt.2019.04.002en
dc.identifier.doi10.1016/j.lwt.2019.04.002
dc.identifier.issn0023-6438
dc.identifier.otherMendeley: 5a1d65c3-fd76-3ddb-bd49-dbe5ee62af9f
dc.identifier.otherORCID: /0000-0003-3582-6040/work/90173723
dc.identifier.urihttps://hdl.handle.net/2164/13976
dc.identifier.urlhttp://www.scopus.com/inward/record.url?scp=85063936840&partnerID=8YFLogxKen
dc.identifier.urlhttp://www.mendeley.com/research/lacticacid-bacteria-fermentationinduced-effects-microstructure-interfacial-properties-oilinwater-emuen
dc.identifier.vol109en
dc.language.isoeng
dc.relation.ispartofLWT- Food Science and Technologyen
dc.subjectemulsionen
dc.subjectfermentationen
dc.subjectlactic-acid bacteriaen
dc.subjectwheyen
dc.subjectcaseinsen
dc.subjectEmulsionen
dc.subjectCaseinsen
dc.subjectLactic-acid bacteriaen
dc.subjectFermentationen
dc.subjectWheyen
dc.subjectR Medicineen
dc.subjectFood Scienceen
dc.subject.lccRen
dc.titleLactic-acid bacteria fermentation-induced effects on microstructure and interfacial properties of oil-in-water emulsions stabilized by goat-milk proteinsen
dc.typeJournal articleen

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