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Jonathan David Firebaugh

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.

By: J. Firebaugh n & C. Daubert n

author keywords: whey protein; emulsifying capacity; protein foam; functionality
topics (OpenAlex): Proteins in Food Systems; Microencapsulation and Drying Processes; Pickering emulsions and particle stabilization
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