Kinetic and structural characterization of whey protein aggregation in a millifluidic continuous process

Publication date: Available online 10 July 2020Source: Food HydrocolloidsAuthor(s): Alice Vilotte, Hugues Bodiguel, Komla Ako, Deniz Z. Gunes, Christophe Schmitt, Clément de Loubens

Source: Food Hydrocolloids - July 12, 2020 Category: Food Science Source Type: research