Gelation behavior of milk protein isolate and micellar casein concentrate produced by micro‐ or ultrafiltration in combination with various extent of diafiltration

Autor:	Ozgenur Coskun, Lars Wiking, Valentin Rauh, Milena Corredig
Jazyk:	angličtina
Rok vydání:	2022
Zdroj:	Coskun, O, Wiking, L, Rauh, V & Corredig, M 2022, ' Gelation behavior of milk protein isolate and micellar casein concentrate produced by micro- or ultrafiltration in combination with various extent of diafiltration ', 5th Food Structure and Functionality Symposium, Cork, Ireland, 18/09/2022-21/09/2022 . Aarhus University
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::afa537cbd62dc4ab781b56bba76608d6 https://pure.au.dk/portal/da/publications/gelation-behavior-of-milk-protein-isolate-and-micellar-casein-concentrate-produced-by-micro-or-ultrafiltration-in-combination-with-various-extent-of-diafiltration(b1ab3d36-d0a7-440f-9d40-58caa906972d).html Zobrazit plný text záznamu