Skip to main navigation
Skip to search
Skip to main content
University College Cork Home
Home
Profiles
Research units
Research output
Activities
Prizes
Datasets
Impacts
Courses
Press/Media
Search by expertise, name or affiliation
Phosphate salt-induced structure formation in casein suspensions
Ipek Altay
, Liesbeth van der Meulen
, Paul J. Kempen
, Jens J. Sloth
, Mohammad Amin Mohammadifar
,
Thom Huppertz
School of Food and Nutritional Sciences
Technical University of Denmark
FrieslandCampina
Research output
:
Contribution to journal
›
Article
›
peer-review
Overview
Fingerprint
Fingerprint
Dive into the research topics of 'Phosphate salt-induced structure formation in casein suspensions'. Together they form a unique fingerprint.
Sort by
Weight
Alphabetically
Food Science
Casein
100%
Sodium
18%
Sodium Triphosphate
18%
Caseinates
9%
Viscometry
9%