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Volumn 121, Issue 1, 2014, Pages 102-111

Fibrillization of whey proteins improves foaming capacity and foam stability at low protein concentrations

Author keywords

Fibril; Foam; Microfluidization; Whey protein

Indexed keywords

EGG WHITE PROTEINS; FIBRIL; FIBRILLAR PROTEINS; FOAMING PROPERTIES; HEATING TREATMENTS; MICROFLUIDIZATION; PROTEIN CONCENTRATIONS; WHEY PROTEINS;

EID: 84883781030     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2013.08.023     Document Type: Article
Times cited : (104)

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