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
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018