Concepedia
1
Publications
64
Citations
H-Index
2013
Active since
Affiliations
Université de Bourgogne(Current)
Tiffany Schmit is an author at Université de Bourgogne specializing in food processing, food engineering, and biophysics.
Top concepts
HealthBiophysicsFood ProcessingFood EngineeringProtein Engineering
Publications per year
2013–2013
The impact of whey protein preheating on the properties of emulsion gel bead
E. Ruffin, Tiffany Schmit, Géraldine Lafitte et al. · Food Chemistry · 2013 · 64 citations
Food Colloid, Emulsion Gel, Protein Engineering +5
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