Acceleration of acid gel formation by high intensity ultrasound is linked to whey protein denaturation and formation of functional milk fat globule-protein complexes
| Autor: | Gregersen, Sandra Beyer, Wiking, Lars, Hammershøj, Marianne |
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| Zdroj: | In Journal of Food Engineering August 2019 254:17-24 |
| Databáze: | ScienceDirect |
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