# | Document title | Authors | Year | Source | Cited by |
1 | Comparison of properties of oil-in-water emulsions stabilized by coconut cream proteins with those stabilized by whey protein isolate | Onsaard E., Vittayanont M., Srigam S., McClements D. | 2006 | Food Research International 39(1),pp. 78-86 | 53 |
2 | Properties and stability of oil-in-water emulsions stabilized by coconut skim milk proteins | Onsaard E., Vittayanont M., Srigam S., McClements D. | 2005 | Journal of Agricultural and Food Chemistry 53(14),pp. 5747-5753 | 49 |