Charge Modifications to Improve the Emulsifying Properties of Whey Protein Isolate

Published 2011 View Full Article

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Title
Charge Modifications to Improve the Emulsifying Properties of Whey Protein Isolate
Authors
Keywords
-
Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 59, Issue 24, Pages 13246-13253
Publisher
American Chemical Society (ACS)
Online
2011-11-08
DOI
10.1021/jf203240e

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