Work

Nanoscale whey protein aggregate ingredients modify the structuration of milk curd during enzymatic coagulation

Year: 2025

Type: conference-paper

Source: HAL (Le Centre pour la Communication Scientifique Directe)

Authors: Juste, Erik, Lee, Jeehyun, Croguennec, Thomas

Institution: Science et Technologie du Lait et de l'Oeuf

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W7114162652

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