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Whey Protein Concentrate and Egg White Powder as Structuring Agents of Double Emulsions for Food Applications
Authors
AC Karaca
AKL Oppermann
+35 more
AKL Oppermann
AL Márquez
AL Márquez
C Alamprese
C Lobato-Calleros
C Lobato-Calleros
C Lobato-Calleros
D Sağlam
DC Montgomery
DJ McClements
E Momeny
E Panagopoulou
EA Erçelebi
G Muschiolik
G Muschiolik
GA van Aken
H Lamba
J Kong
J Su
J Surh
JE Bock
JF Steffe
K Demetriades
KW Cheong
M Artiga-Artigas
M Balcaen
M Freire
M Kuropatwa
M Mohammadian
N Hesso
N Perez-Moral
S Cofrades
S Matsumoto
TSH Leong
Y Guo
Publication date
Publisher
'Springer Science and Business Media LLC'
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Last time updated on 01/05/2021