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Novel Processing Technologies: Effects on Whey Protein Structure and Functionality

Vasiljevic, Todor ORCID: 0000-0003-1395-7349, Huppertz, Thom, Zisu, Bogdan and Deeth, H (2018) Novel Processing Technologies: Effects on Whey Protein Structure and Functionality. In: Whey Proteins: From Milk to Medicine. Deeth, H and Bansal, N, eds. Academic Press, London, pp. 281-334.

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Abstract

This book is an essential resource for food and nutrition researchers, dairy and food companies, pharmaceutical organizations, and graduate students.

Item Type: Book Section
Edition: 1st
ISBN: 9780128121245
Uncontrolled Keywords: technology; engineering; high pressure processing; sonication; solubility
Subjects: FOR Classification > 0908 Food Sciences
Faculty/School/Research Centre/Department > College of Health and Biomedicine
Depositing User: Symplectic Elements
Date Deposited: 20 Dec 2018 03:07
Last Modified: 20 Dec 2018 03:07
URI: http://vuir.vu.edu.au/id/eprint/37721
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