6Rustom I Y S, Lopez-Leiva M H. Nutritional, sensory and physicochemical properties of peanut beverage sterilized under two different UHT conditions[ J] .Food Chemistry, 1996,56:45-53.
7McClements D J. Protein - stabilized emulsions [ J ] . Current Opinion in Colloid & Interface Science,2004(9):305-313.
8Keowmaneechai E, Mc Clements D J.Effect of CaCl2 and KCl on physicochemical properties of model nutritional beverages based on whey protein stabilized oil - in - water emulsions [ J ]. Journal of Food Science, 2002,67 ( 2 ) :665-671.
9eowmaneechai E,Mc Clements D J.lnfluence of EDTA and citrate on thermal stability of whey protein stabilized oil-in-water emulsions containing calcium chloride [ J ] .Food Research International, 2006,39 : 230-239.
10Aoki T,Decker E A.hffluence of environmental stresses on stability of O/W emulsions containing droplets stabilized by maltilayered membranes produced by a layer- by- layer electrostatic deposition technique [ J ] .Food Hydrocolloids, 2005, 19:209-220.