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Journal of Food Engineering 2017 / 7

Formation and characterization of thiol-modified fibrillated whey protein isolate solution with enhanced functionalities

Chang, Hon Weng, Tan, Tai Boon, Tan, Phui Yee, Abas, Faridah, Lai, Oi Ming, Nehdi, Imededdine Arbi, Tan, Chin Ping
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Language:
english
Journal:
Journal of Food Engineering
DOI:
10.1016/j.jfoodeng.2017.07.015
Date:
July, 2017
File:
PDF, 2.28 MB
english, 2017
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