Publication | Closed Access
Combination of high-pressure homogenization and ultrasound improves physiochemical, interfacial and gelation properties of whey protein isolate
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Citations
50
References
2020
Year
Whey Protein IsolateEngineeringHigh-pressure HomogenizationBiotechnologyGelation PropertiesProtein EngineeringFood EngineeringProtein Phase SeparationUltrasoundBiophysicsBiomolecular EngineeringProtein Purification
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