Work

Whey Protein Soluble Aggregates from Heating with NaCl: Physicochemical, Interfacial, and Foaming Properties

Year: 2007

Type: article

Source: Langmuir

DOI: 10.1021/la0632575

Authors: Christophe Schmitt, Claudine Bovay, Martine Rouvet, Sabrina Shojaei-Rami, Eric Kolodziejczyk

Institution: Nestlé (Switzerland)

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W2009207324

FWCI: 13.63

Cites: 65

Cited by: 265

Related to: 10