Works (1)
Updated: July 5th, 2023 15:56
2005 journal article
Emulsifying and foaming properties of a derivatized whey protein ingredient
INTERNATIONAL JOURNAL OF FOOD PROPERTIES, 8(2), 243–253.
author keywords: whey protein; emulsifying capacity; protein foam; functionality
open access via www.tandfonline.com (publisher PDF)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
Citation Index includes data from a number of different sources. If you have questions about the sources of data in the Citation Index or need a set of data which is free to re-distribute, please contact us.
Certain data included herein are derived from the Web of Science© and InCites© (2024) of Clarivate Analytics. All rights reserved. You may not copy or re-distribute this material in whole or in part without the prior written consent of Clarivate Analytics.