Concepedia

Publication | Closed Access

Rheological and microstructural properties of cold-set emulsion gels fabricated from mixed proteins: Whey protein and lactoferrin

DOI

43

Citations

35

References

2019

Year

Chi Yan, Dongwen Fu, David Julian McClements, Pei Xu, Liqiang Zou, Yuqing Zhu, Ce Cheng, Wei Liu
Food Research International

References

YearCitations

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