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Production, characterization and foamability of α-lactalbumin/glycomacropeptide supramolecular structures

Renata Silva Diniz1, Jane Sélia Dos Reis Coimbra2, Álvaro Vianna Novaes de Carvalho Teixeira3

  • 1Faculdade de Engenharia de Alimentos, Instituto de Tecnologia, Universidade Federal do Pará, Campus do Guamá 66000-000, Belém, PA, Brazil.

Food Research International (Ottawa, Ont.)
|July 18, 2018
PubMed

Keywords:
AcidificationCalorimetryHeatingSelf-assemblyTechno-functional properties

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