JOURNAL ARTICLE
Gelation of oil-in-water emulsions stabilized by whey protein
Raphaela Araújo MantovaniÂngelo Luiz Fazani CavallieriRosiane Lopes Cunha
Year: 2015 Journal: Journal of Food Engineering Vol: 175 Pages: 108-116 Publisher: Elsevier BV
Keywords:
Emulsion Isoelectric point Homogenization (climate) Chemistry Whey protein Chromatography Chemical engineering Adsorption Whey protein isolate Organic chemistry
Metrics
52
Cited By
1.73
FWCI (Field Weighted Citation Impact)
41
Refs
0.86
Citation Normalized Percentile
Is in top 1%
Is in top 10%
Citation History
Topics
Proteins in Food Systems
Life Sciences → Agricultural and Biological Sciences → Food Science
Microencapsulation and Drying Processes
Life Sciences → Agricultural and Biological Sciences → Food Science
Meat and Animal Product Quality
Life Sciences → Agricultural and Biological Sciences → Animal Science and Zoology
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