C. Reiffers-Magnani

Depletion flocculation and thermodynamic incompatibility in whey protein stabilised O/W emulsions.

J. Cuq, H. Watzke, C. Reiffers-Magnani, 2000 .

Stability of whey-protein-stabilized oil-in-water emulsions during chilled storage and temperature cycling.

A. Bot, S. Kiokias, C. Reiffers-Magnani, 2004, Journal of agricultural and food chemistry.

Composite structure formation in whey protein stabilized O/W emulsions. I. Influence of the dispersed phase on viscoelastic properties

J. Cuq, H. Watzke, C. Reiffers-Magnani, 1999 .

Multivariate modelling of the microstructural quality of food emulsions based on NMR

J. Duynhoven, P. Heussen, Adrian M. Haiduc, 2007 .