Modification of the WLF model for characterization of the relaxation time-temperature relationship in trehalose-whey protein isolate systems

Yrjo Roos; Maidannyk

Modification of the WLF model for characterization of the relaxation time-temperature relationship in trehalose-whey protein isolate systems

Yrjo Roos
, Maidannyk

School of Food and Nutritional Sciences

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

Original language	English (Ireland)
Journal	Journal of Food Engineering
Publication status	Published - 2016

Cite this

@article{f3be249a0b0846aba8ace222b7c61412,

title = "Modification of the WLF model for characterization of the relaxation time-temperature relationship in trehalose-whey protein isolate systems",

author = "Yrjo Roos and Maidannyk",

year = "2016",

language = "English (Ireland)",

journal = "Journal of Food Engineering",

issn = "0260-8774",

publisher = "Elsevier Ltd",

}