Relationship between Functional Properties and Aggregation Changes of Whey Protein Induced by High Pressure Microfluidization

✍ Scribed by Cheng-Mei Liu; Jun-Zhen Zhong; Wei Liu; Zong-Cai Tu; Jie Wan; Xiao-Fei Cai; Xin-Yun Song

• Book ID: 111406864
• Publisher: Institute of Food Technologists
• Year: 2011
• Tongue: English
• Weight: 397 KB
• Volume: 76
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1750-3841.2011.02134.x