Institute of Process Engineering in Life SciencesFood Process Engineering

Influence of thermomechanical treatment on the emulsifying properties of whey proteins

  • chair:

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

  • place:

    Jahrestreffen der ProcessNet-Fachgruppe Lebensmittelverfahrenstechnik 2019, Nestlé Research Center Lausanne, Switzerland 2019

  • Date: 2019