Work

Effect of milk homogenisation and foaming temperature on properties and microstructure of foams from pasteurised whole milk

Year: 2007

Type: article

Source: LWT

DOI: 10.1016/j.lwt.2007.11.020

Authors: K. Borcherding, W. Hoffmann, P.Chr. Lorenzen, K. Schrader

Institution: Max Rubner Institut

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W2045223751

FWCI: 0.413

Cites: 52

Cited by: 37

Related to: 10