Authors Eva Castells, Anabel Blasco-Moreno, Sandra Saura-Mas, and Maria Morante Year of Publication 2017 Publisher Journal of Plant Ecology Volume 10 Issue 6 Pagination 1012–1021 DOI https://doi.org/10.1093/jpe/rtw131 ← Characterization of Whey Protein Oil-In-Water Emulsions with Different Oil Concentrations Stabilized by Ultra-High Pressure Homogenization → Physical and oxidative stability of whey protein oil-in-water emulsions produced by conventional and ultra high-pressure homogenization: Effects of pressure and protein concentration on emulsion characteristics