Physicochemical, emulsifying, and interfacial properties of different whey protein aggregates obtained by thermal treatment

Publication date: September 2021Source: LWT, Volume 149Author(s): Yuting Fan, Gaofei Peng, Xiang Pang, Zhen Wen, Jiang Yi

Source: LWT Food Science and Technology - June 17, 2021 Category: Food Science Source Type: research