Ni, HeRaikos, Vassilios2020-04-042020-04-042019-07Ni, 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.2019.04.0020023-6438Mendeley: 5a1d65c3-fd76-3ddb-bd49-dbe5ee62af9fORCID: /0000-0003-3582-6040/work/90173723https://hdl.handle.net/2164/13976This 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).7377032engemulsionfermentationlactic-acid bacteriawheycaseinsEmulsionCaseinsLactic-acid bacteriaFermentationWheyR MedicineFood ScienceRJournal article10.1016/j.lwt.2019.04.002http://www.scopus.com/inward/record.url?scp=85063936840&partnerID=8YFLogxKhttp://www.mendeley.com/research/lacticacid-bacteria-fermentationinduced-effects-microstructure-interfacial-properties-oilinwater-emu109