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
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