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High-Resolution Neutron Spectroscopy to Study Picosecond-Nanosecond Dynamics of Proteins and Hydration Water
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Whey proteins: Musings on denaturation, aggregate formation and gelation

Janine Wagner1, Costas G Biliaderis1, Thomas Moschakis1

  • 1Department of Food Science and Technology, School of Agriculture, Aristotle University of Thessaloniki, Thessaloniki, Greece.

Critical Reviews in Food Science and Nutrition
|January 31, 2020
PubMed

Keywords:
Alcohol-induced gelationGelationMicrogelsWhey proteins

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