Back to matchesWe found a matchYour institution may have rights to this item. Sign in to continue.TitleInfluence of high pressure homogenization with and without lecithin on particle size and physicochemical properties of whey protein-based emulsions.AuthorsYan, Bing; Park, Sung Hee; Balasubramaniam, V. M.PublicationJournal of Food Process Engineering, 2017, Vol 40, Issue 6, pn/aISSN0145-8876Publication typeArticleDOI10.1111/jfpe.12578