Work

Whey proteins solubility as function of temperature and pH

Year: 2004

Type: article

Source: LWT

DOI: 10.1016/j.lwt.2004.03.013

Authors: D.H.G. Pelegrine, C.A. Gasparetto

Institution: Universidade Estadual de Campinas (UNICAMP)

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W1989823114

FWCI: 5.027

Cites: 19

Cited by: 415

Related to: 10