title: Partial coalescence and structure formation in dairy emulsions.
authors.affiliation: Department of Food Science, University of Guelph, Ontario, Canada.
authors.forename: H D
authors.initials: HD
authors.lastname: Goff
mesh_terms: D003611:Dairy Products / Q000032:analysis*; D004041:Dietary Fats / Q000032:analysis; D004655:Emulsions / Q000737:chemistry; D007054:Ice Cream / Q000032:analysis; D008894:Milk Proteins / Q000737:chemistry
chemical_list: D004041:Dietary Fats; D004655:Emulsions; D008894:Milk Proteins