The Effect of High Protein Powder Structure on Hydration, Glass Transition, Water Sorption, and Thermomechanical

Valentyn A Maidannyk1, David J McSweeney1,2, Sharon Montgomery1

  • 1Food Chemistry and Technology Department, Teagasc Food Research Centre, Moorepark, Fermoy, P61 C996 Co. Cork, Ireland.

Foods (Basel, Switzerland)
|February 15, 2022
PubMed

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