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Acceleration of acid gel formation by high intensity ultrasound is linked to whey protein denaturation and formation of functional milk fat globule-protein complexes
Gregersen, Sandra Beyer, Wiking, Lars, Hammershøj, MarianneVolume:
254
Language:
english
Journal:
Journal of Food Engineering
DOI:
10.1016/j.jfoodeng.2019.03.004
Date:
August, 2019
File:
PDF, 1018 KB
english, 2019