@article{paperid:1031718,
author = {Soleimanpour, Marjan and Koocheki, Arash and Rassoul Kadkhodaee},
title = {Influence of main emulsion components on the physical properties of corn oil in water emulsion: Effect of oil volume fraction, whey protein concentrate and Lepidium perfoliatum seed gum},
journal = {Food Research International},
year = {2013},
volume = {50},
number = {1},
month = {January},
issn = {0963-9969},
pages = {457--466},
			numpages = {9},
keywords = {Lepidium perfoliatum seed gum; Whey protein concentrate (WPC); Oil volume fraction; Emulsion; Physical properties},
}