Revealing the characteristics of Enzymatically Cross-linked Micellar Casein powders by Asymmetrical Field-Flow Fractionation and its colloidal properties - Université de Lille Accéder directement au contenu
Communication Dans Un Congrès Année : 2022

Revealing the characteristics of Enzymatically Cross-linked Micellar Casein powders by Asymmetrical Field-Flow Fractionation and its colloidal properties

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hal-04455313 , version 1 (13-02-2024)

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  • HAL Id : hal-04455313 , version 1

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Angella Velazquez-Dominguez, Marie Hennetier, Frédéric Violleau, Manon Hiolle, Guillaume Delaplace, et al.. Revealing the characteristics of Enzymatically Cross-linked Micellar Casein powders by Asymmetrical Field-Flow Fractionation and its colloidal properties. 2nd Edible Soft Matter congress, Jul 2022, Wageningen, Netherlands. ⟨hal-04455313⟩
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