The effects of high-intensity ultrasound on the structural and functional properties of α-Lactalbumin, β-Lactoglobulin and their mixtures

Published 2012 View Full Article

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Title
The effects of high-intensity ultrasound on the structural and functional properties of α-Lactalbumin, β-Lactoglobulin and their mixtures
Authors
Keywords
-
Journal
FOOD RESEARCH INTERNATIONAL
Volume 48, Issue 2, Pages 940-943
Publisher
Elsevier BV
Online
2012-03-13
DOI
10.1016/j.foodres.2012.02.021

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