Heat-Induced Whey Protein Gels: Protein−Protein Interactions and Functional Properties
Year: 2009
Type: article
DOI: 10.1021/jf802559z
Institution: Fonterra (New Zealand)
Language: English
Topic: Proteins in Food Systems
Subfield: Food Science
Domain: Life Sciences
Open Access status: closed
Funder: Fonterra Co-Operative Group
OpenAlex ID: W2000442828