How foam stability against drainage is affected by conditions of prior whey protein powder storage and dry-heating: A multidimensional experimental approach-Reference-Cited by-同舟云学术

How foam stability against drainage is affected by conditions of prior whey protein powder storage and dry-heating: A multidimensional experimental approach

Published:2019-02 Issue: Volume:242 Page:153-162
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Audebert Alexia^ORCID,Beaufils Sylvie,Lechevalier Valérie,Le Floch-Fouéré Cécile,Saint-Jalmes Arnaud,Pezennec Stéphane^ORCID

Funder

Regional councils of Brittany

Pays de la Loire

Publisher

Elsevier BV

Subject

Food Science

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5. Novel radiofrequency-assisted thermal processing improves the gelling properties of standard egg white powder;Boreddy;J. Food Sci.,2016

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