Thermal gelation and hardening of whey protein beads for subsequent dehydration and encapsulation using vitrifying sugars

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Cite this

@article{ce9e39448f8f4886967891cbd408902b,

title = "Thermal gelation and hardening of whey protein beads for subsequent dehydration and encapsulation using vitrifying sugars",

author = "Yrjo Roos and Valentyn and Maidannyk and Mackenzie and Hansen",

year = "2020",

language = "English (Ireland)",

journal = "Journal of Food Engineering",

issn = "0260-8774",

publisher = "Elsevier Ltd",

}