Food emulsifiers based on milk fat globule membranes and their interactions with calcium and casein phosphoproteins - Concepedia

Concepedia

Publication | Open Access

Food emulsifiers based on milk fat globule membranes and their interactions with calcium and casein phosphoproteins

DOI Full Paper Access

40

Citations

35

References

2019

Year

Annamari Jukkola, Riitta Partanen, Wenchao Xiang, Antti Heino, Orlando J. Rojas

Food Hydrocolloids

Food ColloidNutritionCasein PhosphoproteinsFood EmulsifiersFood ProcessingFood TechnologyBiomolecular EngineeringHealth Sciences

References

	Year	Citations

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