Interfacial properties of whey protein and whey protein hydrolysates and their influence on O/W emulsion stability - Concepedia

Concepedia

Publication | Open Access

Interfacial properties of whey protein and whey protein hydrolysates and their influence on O/W emulsion stability

DOI Full Paper Access

272

Citations

39

References

2017

Year

Anja Schröder, Claire Berton‐Carabin, Paul Venema, Leonardo Cornacchia

Food Hydrocolloids

Food ColloidWhey ProteinEngineeringO/w Emulsion StabilityFood EngineeringFood ProcessingSoft MatterInterfacial PropertiesBiomolecular EngineeringEmulsionHealth Sciences

References

	Year	Citations

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