Work

Enhanced foaming and emulsifying properties of high-pressure-jet-processed skim milk

Year: 2018

Type: article

Source: International Dairy Journal

DOI: 10.1016/j.idairyj.2018.06.004

Authors: Charith A. Hettiarachchi, Marta Corzo-Martínez, Maneesha S. Mohan, Federico M. Harte

Institutions: Pennsylvania State University, Instituto de Investigación en Ciencias de la Alimentación

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: bronze

Funder: National Institute of Food and Agriculture

Awards: G2479431890, G8279218188

OpenAlex ID: W2809016387

FWCI: 4.705

Cites: 38

Cited by: 45

Related to: 10