Fabrication and characterization of heat-set composite gels obtained from complexation of electro-activated whey/canola proteins mixture
Author:
Funder
Fonds de recherche du Québec – Nature et technologies
Publisher
Elsevier BV
Subject
General Chemical Engineering,General Chemistry,Food Science
Reference47 articles.
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Cited by 2 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
1. Contribution to the process development of lactulose-rich whey production by electro-activation with its subsequent neutralization by using the same electro-activation reactor;Journal of Food Engineering;2024-02
2. Contribution to the Development of a Process of Lactulose-Rich Whey Production by Electro-Activation with its Subsequent Neutralization by Using the Same Electro-Activation Reactor and Evaluation of the Product Quality;2023
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