Work

Physicochemical properties of skim milk powder dispersions after acidification to pH 2.4–3.0 and heating

Year: 2019

Type: article

Source: Food Hydrocolloids

DOI: 10.1016/j.foodhyd.2019.105435

Authors: Inseob Choi, Qixin Zhong

Institution: University of Tennessee at Knoxville

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: bronze

Funder: U.S. Department of Agriculture

OpenAlex ID: W2981061209

FWCI: 0.579

Cites: 58

Cited by: 10

Related to: 10