Stability and digestibility of emulsions containing lecithin and whey proteins

Rosiane Lopes da Cunha; Cavallieri, A L F; Mantovani, R A

XVI World Congress of Food Science and Technology - IUFoST

ISSN: 2304-7992

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Stability and digestibility of emulsions containing lecithin and whey proteins

Rosiane Lopes da Cunha ¹ ; Cavallieri, A L F ; Mantovani, R A ²

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Rosiane Lopes da Cunha; Cavallieri, A L F; Mantovani, R A. Stability and digestibility of emulsions containing lecithin and whey proteins. In: XVI WORLD CONGRESS OF FOOD SCIENCE AND TECHNOLOGY - IUFOST, 2012, . Anais eletrônicos..., Galoá, 2012. Disponível em: <https://proceedings.science/iufost/papers/stability-and-digestibility-of-emulsions-containing-lecithin-and-whey-proteins?lang=en>. Acesso em: 11 Nov. 2026. Copy citation

Rosiane Lopes da Cunha, 2022, Stability and digestibility of emulsions containing lecithin and whey proteins. In: XVI World Congress of Food Science and Technology - IUFoST. Campinas : Galoá. 2012. Available from: <https://proceedings.science/iufost/papers/stability-and-digestibility-of-emulsions-containing-lecithin-and-whey-proteins?lang=en>. Copy citation

Rosiane Lopes da Cunha. (2022, May). Stability and digestibility of emulsions containing lecithin and whey proteins. Paper presented at the XVI World Congress of Food Science and Technology - IUFoST. Copy citation

Rosiane Lopes da Cunha, Stability and digestibility of emulsions containing lecithin and whey proteins. In: XVI World Congress of Food Science and Technology - IUFoST; ... Campinas : Galoá; 2012. Available from: https://proceedings.science/iufost/papers/stability-and-digestibility-of-emulsions-containing-lecithin-and-whey-proteins?lang=en Copy citation

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¹ Faculdade de Engenharia de Alimentos / UNICAMP - UNIVERSIDADE ESTADUAL DE CAMPINAS ;

² Departamento de Engenharia de Alimentos / Faculdade de Engenharia de Alimentos (UNICAMP) / Faculdade de Engenharia de Alimentos* / Universidade Estadual de Campinas

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Food Engineering

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