Batch versus microfluidic emulsification processes to produce whey protein microgel beads from thermal or acidic gelation
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Published:2022-01
Issue:
Volume:312
Page:110738
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ISSN:0260-8774
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Container-title:Journal of Food Engineering
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language:en
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Short-container-title:Journal of Food Engineering
Author:
Lacroix Alban,
Hayert MurielleORCID,
Bosc Veronique,
Menut Paul
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5. Hydrocolloid gel particles: formation, characterization, and application;Burey;Crit. Rev. Food Sci. Nutr.,2008
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