Open AccessWhey protein emulsions : how to control texture in a large range of protein concentration.
Author(s) -
Thomas Croguennec,
Marie Chevallier,
Thibault Loiseleux,
Catherine Garnier,
Alain Riaublanc,
Christelle Lopez
Publication year - 2018
Publication title -
hal (le centre pour la communication scientifique directe)
Language(s) - English
Resource type - Conference proceedings
Subject(s) - texture (cosmology) , whey protein , range (aeronautics) , chemistry , materials science , computer science , food science , chromatography , artificial intelligence , composite material , image (mathematics)
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