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“Whey protein nanoparticles obtained by water in oil emulsification followed by heating: Influence of surfactant type on the stability, rheology and interfacial properties”.

María L. Spotti; Carolina A. Acosta; Adrián A. Perez; María J. Spotti; Juan Pablo Quintero-Cerón; Carlos R. Carrara; Silvana A. Fioramonti
Food Hydrocolloids · Vol. 153 · pp. 109912 · 2024
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Abstract

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Bibliographic Information

JournalFood Hydrocolloids
PublisherElsevier
Publication Date2024-08-01
Publication Year2024
Volume153
Pages109912
Document TypeJournal Article
eISSN0268-005X
DOI10.1016/j.foodhyd.2024.109912
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1986-09-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/0268005X
Publisher PageOpen Publisher Page
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