Interfacial properties of whey protein foams as influenced by preheating and phenolic binding at neutral pH

Published 2018 View Full Article

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Title
Interfacial properties of whey protein foams as influenced by preheating and phenolic binding at neutral pH
Authors
Keywords
-
Journal
FOOD HYDROCOLLOIDS
Volume 82, Issue -, Pages 379-387
Publisher
Elsevier BV
Online
2018-04-14
DOI
10.1016/j.foodhyd.2018.04.020

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