articleTop 1% cited
β-Lactoglobulin and WPI aggregates: Formation, structure and applications
Food Hydrocolloids · 2011 · Vol. 25(8) · pp. 1945–1962
Taco Nicolaï✉(Centre National de la Recherche Scientifique)Michel Britten(Agriculture and Agri-Food Canada)Christophe Schmitt(Nestlé (Switzerland))
Proteins in Food SystemsMicroencapsulation and Drying ProcessesPickering emulsions and particle stabilizationWhey protein isolateWhey proteinChemistryAqueous solutionChemical engineeringSalt (chemistry)Protein aggregationChromatographyOrganic chemistryBiochemistry
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