Modification of the interfacial properties of whey by enzymatic hydrolysis of the residual fat.

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Blecker, Christophe; Cerne, V.; Paquot, Michel et al.

1995 • In Lorient, D.; Dickinson, E. (Eds.) Food Macromolecules and Colloids.

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https://hdl.handle.net/2268/35461

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Disciplines :

Food science

Author, co-author :

Blecker, Christophe ; Université de Liège - ULiège > Gembloux Agro-Bio Tech

Cerne, V.

Paquot, Michel ; Université de Liège - ULiège > Gembloux Agro-Bio Tech

Lognay, Georges ; Université de Liège - ULiège > Gembloux Agro-Bio Tech

Sensidoni, Alessandro

Language :

English

Title :

Modification of the interfacial properties of whey by enzymatic hydrolysis of the residual fat.

Publication date :

1995

Main work title :

Food Macromolecules and Colloids.

Author, co-author :

Lorient, D.

Dickinson, E.

Publisher :

Royal Society of Chemistry

Available on ORBi :

since 12 May 2010

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