Whey protein as a key component in food systems: Physicochemical properties, production technologies and applications-Reference-Cited by-同舟云学术

Whey protein as a key component in food systems: Physicochemical properties, production technologies and applications

Published:2017-10 Issue: Volume:14 Page:17-29
ISSN:2213-3291
Container-title:Food Structure
language:en
Short-container-title:Food Structure

Author:

de Castro Ruann Janser Soares,Domingues Maria Aliciane Fontenele,Ohara André,Okuro Paula Kiyomi,dos Santos Jessika Gonçalves,Brexó Ramon Peres,Sato Hélia Harumi

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Bioengineering,Food Science

Reference112 articles.

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3. Formation of fibrillar whey protein aggregates: Influence of heat and shear treatment, and resulting rheology;Akkermans;Food Hydrocolloids,2008

4. Whey protein concentrate edible film activated with cinnamon essential oil;Bahram;Journal of Food Processing and Preservation,2014

5. Food gels: Gelling process and new applications;Banerjee;Critical Reviews in Food Science and Nutrition,2012

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