Influence of pH and iota-carrageenan concentration on physicochemical properties and stability of beta-lactoglobulin-stabilized oil-in-water emulsions.
Gu YS, Decker EA, McClements DJ. Influence of pH and iota-carrageenan concentration on physicochemical properties and stability of beta-lactoglobulin-stabilized oil-in-water emulsions. J Agric Food Chem. 2004 Jun 02; 52(11):3626-32.