Influence of free protein on flocculation stability of beta-lactoglobulin stabilized oil-in-water emulsions at neutral pH and ambient temperature.
Kim HJ, Decker EA, McClements DJ. Influence of free protein on flocculation stability of beta-lactoglobulin stabilized oil-in-water emulsions at neutral pH and ambient temperature. Langmuir. 2004 Nov 23; 20(24):10394-8.