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Controlled food protein aggregation for new functionality
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Food protein functionality: A comprehensive approach
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Heat-Induced Denaturation, Aggregation and Gelation of Whey Proteins
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Metadata
- Authors
- Nicolai, T., & Durand, D.
- Venue
- Current Opinion in Colloid & Interface Science
- Publisher
- Elsevier BV
- Published
- 2013-08
- Volume
- 18
- Issue
- 4
- Pages
- 249-256
- ISSN
- 1359-0294 (ISSN-L)
- OpenAlex
- W2114714639
- Cited by
- 358
- References
- 1
- FWCI
- 4.48
- Type
- journal article
- Language
- en
- Open access
- closed
- Licence
- www.elsevier.com/tdm/userlicense/1.0/ (tdm)
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