Novel Processing Technologies: Effects on Whey Protein Structure and Functionality
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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.
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 |
| URI | https://vuir.vu.edu.au/id/eprint/37721 |
| Edition | 1st |
| ISBN | 9780128121245 |
| Subjects | Historical > FOR Classification > 0908 Food Sciences Current > Division/Research > College of Health and Biomedicine |
| Keywords | technology; engineering; high pressure processing; sonication; solubility |
| Download/View statistics | View download statistics for this item |
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