D. Leskauskaite and  I. Jasutiene and  M. Kersiene and  E. Malinauskyte and  P. Matusevicius,  The Effect of Carboxymethyl Cellulose on the Stability of Emulsions Stabilized by Whey Proteins under Digestion in vitro and in vivo.   journal   = {International Journal of Nutrition and Food Engineering}, [online]. World Academy of Science, Engineering and Technology.
    July 2013, vol. 79(7). 538 - 543
    [viewed 21 April 2021]. Available from: https://publications.waset.org/pdf/16316.