Reduction of particle size based on superfine grinding:...

Journal of Food Engineering 2016 / 10 Vol. 186

Reduction of particle size based on superfine grinding: Effects on structure, rheological and gelling properties of whey protein concentrate

Sun, Chanchan, Liu, Rui, Ni, Kai, Wu, Tao, Luo, Xinye, Liang, Bin, Zhang, Min
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Volume:
186
Language:
english
Journal:
Journal of Food Engineering
DOI:
10.1016/j.jfoodeng.2016.03.002
Date:
October, 2016
File:
PDF, 1.32 MB
english, 2016
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