Multi-scale understanding of the effects of the solvent and...

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Food Hydrocolloids 2018 / 9

Multi-scale understanding of the effects of the solvent and process on whey protein emulsifying properties: Application to dairy emulsion

Moussier, Marine, Bosc, Véronique, Michon, Camille, Pistre, Violaine, Chaudemanche, Cyril, Huc-Mathis, Delphine
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Language:
english
Journal:
Food Hydrocolloids
DOI:
10.1016/j.foodhyd.2018.08.052
Date:
September, 2018
File:
PDF, 2.74 MB
english, 2018
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