Effect of dynamic high pressure on whey protein aggregation: A comparison with the effect of continuous short-time thermal treatments

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https://hal.umontpellier.fr/hal-02059808
Contributeur : Laetitia Palmade <>
Soumis le : mercredi 6 mars 2019 - 21:19:31
Dernière modification le : jeudi 20 février 2020 - 19:23:39

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Alvar Grácia-Juliá, Malika René, Marianela Cortés-Muñoz, Laetitia Picart, Tomás López-Pedemonte, et al.. Effect of dynamic high pressure on whey protein aggregation: A comparison with the effect of continuous short-time thermal treatments. Food Hydrocolloids, Elsevier, 2008, 22 (6), pp.1014-1032. ⟨10.1016/j.foodhyd.2007.05.017⟩. ⟨hal-02059808⟩

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