Evaluation of volatile characteristics in whey protein isolate-pectin mixed layer emulsions under different environmental conditions

Teagasc - Irish Agriculture and Food Development Authority
Fujian Agriculture and Forestry University
Zhejiang University
China-Ireland International Cooperation Centre for Food Material Science and Structure Design
Dairy Processing Technology Centre (DPTC)

Research output: Contribution to journal › Article › peer-review

Cite this

@article{7cb76648d6f94c14b61c35737a54228d,

title = "Evaluation of volatile characteristics in whey protein isolate-pectin mixed layer emulsions under different environmental conditions",

author = "Yrjo Roos and Song Miao and Boiteux and Mao",

year = "2014",

language = "English (Ireland)",

journal = "Food Hydrocolloids",

issn = "0268-005X",

publisher = "Elsevier B.V.",

}