Author:
Chevallier Marie,Riaublanc Alain,Lopez Christelle,Hamon Pascaline,Rousseau Florence,Thevenot Jonathan,Croguennec Thomas
Funder
Regional councils of Brittany
Pays de la Loire
Subject
General Chemical Engineering,General Chemistry,Food Science
Reference44 articles.
1. MorphoLibJ : Release v1.2.2;Arganda-Carreras,2016
2. Bovetto, L., Schmitt, C., Beaulieu, M., Carlier, N. & Unterhaslberger, G. (2007). Nanoparticulated whey proteins, Patent No. US 2007/0231453 A1.
3. Enhanced heat stability of high protein emulsion systems provided by microparticulated whey proteins;Çakir-Fuller;Food Hydrocolloids,2015
4. Aggregated whey proteins and trace of casein synergistically improve the heat stability of whey protein-rich emulsion;Chevallier;Food hydrocolloids,2016
5. Physicochemical properties of whey protein-stabilized emulsions as affected by heating and ionic strength;Demetriades;Journal of Food Science,1997
Cited by
32 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献