Impact of the electric field intensity and treatment time on whey protein aggregate formation
Author:
Funder
Innosuisse Swiss Innovation Agency
Publisher
American Dairy Science Association
Subject
Genetics,Animal Science and Zoology,Food Science
Reference33 articles.
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3. Energy input assessment for nanosecond pulsed electric field processing and its application in a case study with Chlorella vulgaris;Buchmann;Innov. Food Sci. Emerg. Technol.,2018
4. Whey protein isolate edible films incorporated with essential oils: Antimicrobial activity and barrier properties;Çakmak;Polym. Degrad. Stabil.,2020
5. Whey protein hydrolysates as a source of bioactive peptides for functional foods—Biotechnological facilitation of industrial scale-up;Dullius;J. Funct. Foods,2018
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