Whey protein (amyloid)-aggregates in oil-water systems: The process-related comminution effect

Publication date: Available online 18 June 2021Source: Journal of Food EngineeringAuthor(s): Timon R. Heyn, Maximilian J. Uttinger, Arno Kwade, Wolfgang Peukert, Julia K. Keppler, Karin Schwarz
Source: Journal of Food Engineering - Category: Food Science Source Type: research
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