articleTop 1% cited
Fine-stranded and particulate gels of β-lactoglobulin and whey protein at varying pH
Food Hydrocolloids · 1992 · Vol. 5(6) · pp. 523–539
Maud Langton✉(Swedish Institute)Anne‐Marie Hermansson(Swedish Institute)
Proteins in Food SystemsPolysaccharides Composition and ApplicationsMicroencapsulation and Drying ProcessesMicrostructureParticulatesChemistryChemical engineeringParticle (ecology)Whey proteinParticle sizeBeta-lactoglobulinNetwork structureChromatography
Funding
- Institut National de la Recherche Agronomique
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407
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Cited by
β-Lactoglobulin and WPI aggregates: Formation, structure and applications
Food Hydrocolloids · 2011 · 537 citations
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