Bioengineering, Food, and Natural Products
Interfacial and foaming characteristics of milk whey protein and polysaccharide mixed systems
Version of Record online: 13 OCT 2009
Copyright © 2009 American Institute of Chemical Engineers (AIChE)
Volume 56, Issue 4, pages 1107–1117, April 2010
How to Cite
Perez, A. A., Carrara, C. R., Sánchez, C. C., Santiago, L. G. and Rodríguez Patino, J. M. (2010), Interfacial and foaming characteristics of milk whey protein and polysaccharide mixed systems. AIChE J., 56: 1107–1117. doi: 10.1002/aic.12028
- Issue online: 12 MAR 2010
- Version of Record online: 13 OCT 2009
- Manuscript Revised: 19 MAR 2009
- Manuscript Received: 17 SEP 2008
- CYTED. Grant Number: 105PI0274
- Universidad Nacional del Litoral, Santa Fe (Argentina). Grant Number: CAI+D 2005 (12H429)
- CICYT (Spain). Grant Number: AGL2007-60045
- Consejería de Educación y Ciencia, Junta de Andalucía (Spain). Grant Number: PO6-AGR-01535
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