| Original language | English (Ireland) |
|---|---|
| Journal | Journal of Agricultural and Food Chemistry |
| Publication status | Published - 2013 |
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Volatile Release from Whey Protein Isolate-Pectin Multilayer Stabilized Emulsions: Effect of pH, Salt, and Artificial Salivas
- Yrjo Roos
- , Song Miao
- , DJ O'Callaghan
- , LK Mao
- 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