Work

Fine-stranded and particulate gels of β-lactoglobulin and whey protein at varying pH

Year: 1992

Type: article

Source: Food Hydrocolloids

DOI: 10.1016/s0268-005x(09)80122-7

Authors: Maud Langton, Anne-Marie Hermansson

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

Funder: Institut National de la Recherche Agronomique

OpenAlex ID: W2037568226

FWCI: 14.11

Cites: 12

Cited by: 418

Related to: 10