Work

Stability of whey protein hydrolysate powders: Effects of relative humidity and temperature

Year: 2013

Type: article

Source: Food Chemistry

DOI: 10.1016/j.foodchem.2013.11.027

Authors: Peng Zhou, Dasong Liu, Xiaoxia Chen, Yingjia Chen, Theodore P. Labuza

Institutions: Jiangnan University, University of Minnesota, State Key Laboratory of Food Science and Technology

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

Funders: University of Minnesota, National Natural Science Foundation of China, Ministry of Education of the People's Republic of China, Fok Ying Tung Education Foundation, Program for New Century Excellent Talents in University

Awards: G2447683644, G2885158325, G4492089313, G5026391925, G8803034811

OpenAlex ID: W2026922092

FWCI: 7.441

Cites: 29

Cited by: 44

Related to: 10