Work

Interfacial properties of whey protein and whey protein hydrolysates and their influence on O/W emulsion stability

Year: 2017

Type: article

Source: Food Hydrocolloids

DOI: 10.1016/j.foodhyd.2017.06.001

Authors: Anja Schröder, Claire Berton-Carabin, Paul Venema, Leonardo Cornacchia

Institutions: Nutricia Research (Netherlands), Wageningen University & Research

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: green

OpenAlex ID: W2621069132

FWCI: 19.77

Cites: 43

Cited by: 312

Related to: 10