Cream-like emulsions prepared with soybean milk: Effect of controlled stirring on rheological behaviour

by Andrés L. Márquez, Gonzalo G. Palazolo, Jorge R. Wagner
Published 2005-06-01

Cream-like emulsions prepared with soy milk 3: Effect of temperature cycling

by Andrés L. Márquez, Gonzalo G. Palazolo, Jorge R. Wagner
Published 2005-09-01

Cream-like emulsions prepared with soy milk 1: Stability studies and formulation

by Andrés L. Márquez, Jorge R. Wagner, Gonzalo G. Palazolo
Published 2005-03-01

Effect of Xanthan Gum on the Rheological Behavior and Microstructure of Sodium Caseinate Acid Gels

by María E. Hidalgo, Mirta Armendariz, Jorge R. Wagner, Patricia H. Risso
Published 2016-09-01