Institut für Bio- und LebensmitteltechnikLebensmittelverfahrenstechnik

Influence of thermomechanical treatment and pH on the denaturation kinetics of highly concentrated whey protein isolate

  • Autor:

    Quevedo, M.; Karbstein, H.P.; Emin, M.A.

  • Quelle:

    Journal of Food Engineering DOI: 10.1016/j.jfoodeng.2020.110294

  • Datum: 2020