Stabilizing interactions of casein microparticles after a thermal post-treatment

Gebhardt, Ronald; Asaduzzaman, Md; Hohn, Calvin

doi:WOS:001221678700001

Stabilizing interactions of casein microparticles after a thermal post-treatment

Gebhardt, Ronald (Corresponding author)^RWTH* ; Hohn, Calvin^RWTH* ; Asaduzzaman, Md^RWTH*

In
Special issue 3rd Food Chemistry Conference: Shaping a Healthy and Sustainable Food Chain through Knowledge / Guest Editor: Professor Muhammad Hussein Al-u’datt

In
Food chemistry 450, Seiten/Artikel-Nr.:139369

2024

Konferenz/Event:3. Food Chemistry Conference: Shaping a Healthy and Sustainable Food Chain through Knowledge , Dresden , Germany , 2023-19.10 - 2023-10-12

ImpressumNew York, NY [u.a.] : Elsevier

Umfang[1]-9

ISSN0308-8146

Online
DOI: 10.18154/RWTH-2024-05165
DOI: 10.1016/j.foodchem.2024.139369
10.1016/j.foodchem.2024.139369
URL: https://publications.rwth-aachen.de/record/986329/files/986329.pdf

Einrichtungen

Projekte

OAPKF - Open-Access-Publikation mit Unterstützung der RWTH Aachen University (021000-OAPKF) (021000-OAPKF)

Thematische Einordnung (Klassifikation)
DDC: 660

OpenAccess:
PDF

Dokumenttyp
Journal Article/Contribution to a conference proceedings

Format
online, print

Sprache
English

Anmerkung
Peer reviewed article

Externe Identnummern
SCOPUS: SCOPUS:2-s2.0-85190821042
WOS Core Collection: WOS:001221678700001
PubMed: pmid:38653051

Interne Identnummern
RWTH-2024-05165
Datensatz-ID: 986329

Beteiligte Länder
Germany

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Creative Commons Attribution-NonCommercial CC BY-NC 4.0

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