Effects of Moderate Electric Fields on Cold-Set Gelation of Whey Proteins - From Molecular Interactions to Functional Properties

AuthID
 P-00R-BST
6
Author(s)
Fasolin, LH
·
Avelar, Z
·
Petersen, SB
·
Tipo de Documento
Article
Year published
2020
Publicado
in FOOD HYDROCOLLOIDS, ISSN: 0268-005X
Volume: 101, Páginas: 105505 (10)
Indexing
Wos®
Scopus®
Crossref®34
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-85075022462
Wos: WOS:000510843700028
Source Identifiers
ISSN: 0268-005X
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