Dry heat induced whey protein–lactose conjugates largely...

International Dairy Journal 2020 / 09 Vol. 108

Dry heat induced whey protein–lactose conjugates largely improve the heat stability of O/W emulsions

A'yun, Qurrotul, Demicheli, Paolo, de Neve, Lorenz, Wu, Jianfeng, Balcaen, Mathieu, Setiowati, Arima Diah, Martins, José C., van Troys, Marleen, Van der Meeren, Paul
How much do you like this book?
What’s the quality of the file?
Download the book for quality assessment
What’s the quality of the downloaded files?
Volume:
108
Journal:
International Dairy Journal
DOI:
10.1016/j.idairyj.2020.104736
Date:
September, 2020
File:
PDF, 1.05 MB
2020
Conversion to is in progress
Conversion to is failed