Effect of dynamic ultra-high pressure homogenization on the...

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Journal of Food Science and Technology 2019 / 11

Effect of dynamic ultra-high pressure homogenization on the structure and functional properties of whey protein

Wang, Chunyan, Wang, Jianan, Zhu, Dongyang, Hu, Shengjie, Kang, Zhuangli, Ma, Hanjun
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Journal:
Journal of Food Science and Technology
DOI:
10.1007/s13197-019-04164-z
Date:
November, 2019
File:
PDF, 733 KB
2019
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