Nanoscale whey protein aggregate ingredients modify the structuration of milk curd during enzymatic coagulation

Publication Details

Journal
SPIRE - Sciences Po Institutional REpository
Published
2025-10-14
Primary Topic
Proteins in Food Systems
Type
article
Field-Weighted Citation Impact
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article

Nanoscale whey protein aggregate ingredients modify the structuration of milk curd during enzymatic coagulation

SPIRE - Sciences Po Institutional REpository
Proteins in Food Systems
article

Nanoscale whey protein aggregate ingredients modify the structuration of milk curd during enzymatic coagulation

article en

Abstract

No abstract available for this paper.
SPIRE - Sciences Po Institutional REpository
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Proteins in Food Systems
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Nanoscale whey protein aggregate ingredients modify the structuration of milk curd during enzymatic coagulation · SPIRE - Sciences Po Institutional REpository (2025) | TGRS Research Map | TGRS