Work

Phospholipids precipitation from cheese whey

Year: 2025

Type: article

Source: Journal of the American Oil Chemists Society

DOI: 10.1002/aocs.12945

Authors: Ripley Vaughan, Vermont Dia, Elizabeth Eckelkamp, Tong Wang

Institution: University of Tennessee at Knoxville

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Responsible consumption and production

Open Access status: closed

Funder: Agricultural Marketing Service

Awards: G2966544420, G5215689174

OpenAlex ID: W4408385238

FWCI:

Cites: 21

Cited by:

Related to: 10