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Singh, H., Tamehana, M., Hemar, Y., & Munro, PA. (2003). Interfacial compositions, microstructure and stability of oil-in-water emulsions formed with mixtures of milk proteins and 魏-carrageenan: 2. Whey protein isolate (WPI). Food Hydrocolloids. 17(4), 549-561
[Journal article]Authored by: Singh, H., Tamehana, M.

Singh, H., Tamehana, M., Hemar, Y., & Munro, PA. (2003). Interfacial compositions, microstuctures and properties of oil-in-water emulsions formed with mixtures of milk proteins and 魏-carrageenan: 1. Sodium caseinate. Food Hydrocolloids. 17(4), 539-548
[Journal article]Authored by: Singh, H., Tamehana, M.