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Enzymatic cross-linking of pea and whey proteins to enhance emulsifying and encapsulation properties.
- Published in:
- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2023, v. 139, p. 204, doi. 10.1016/j.fbp.2023.03.011
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- Article
Food Emulsion Gels from Plant-Based Ingredients: Formulation, Processing, and Potential Applications.
- Published in:
- Gels (2310-2861), 2023, v. 9, n. 5, p. 366, doi. 10.3390/gels9050366
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- Publication type:
- Article
Investigation of a Gas Hydrate Dissociation-Energy-Based Quick-Freezing Treatment for Sludge Cell Lysis and Dewatering.
- Published in:
- International Journal of Environmental Research & Public Health, 2019, v. 16, n. 19, p. 3611, doi. 10.3390/ijerph16193611
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- Article