Supplementary material to the research article published in Journal of Dairy Science, "Investigation of the relation between interfacial properties of milk protein ingredients and their emulsifying properties"
Published: 6 May 2025| Version 1 | DOI: 10.17632/ckjfb7tptg.1
Contributors:
, Description
Supplementary table (S-table) to the published article titled "Investigation of the relation between interfacial properties of milk protein ingredients and their emulsifying properties" in Journal of Dairy Science.
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Institutions
- North Carolina State University
Categories
Food Science, Dairy Science, Dairy Chemistry, Milk Proteins, Milk Powder
Funders
- Dairy ManagementUnited States