Article Versions Notes

do Prado Silva JT, Benetti JVM, Alexandrino TTdB, Assis OBG, de Ruiter J, Schroën K, Nicoletti VR. Whey Protein Isolate Microgel Properties Tuned by Crosslinking with Organic Acids to Achieve Stabilization of Pickering Emulsions. Foods. 2021; 10(6):1296. https://doi.org/10.3390/foods10061296

do Prado Silva, Jéssica Thaís, João Vitor Munari Benetti, Taís Téo de Barros Alexandrino, Odilio Benedito Garrido Assis, Jolet de Ruiter, Karin Schroën, and Vânia Regina Nicoletti. 2021. "Whey Protein Isolate Microgel Properties Tuned by Crosslinking with Organic Acids to Achieve Stabilization of Pickering Emulsions" Foods 10, no. 6: 1296. https://doi.org/10.3390/foods10061296

do Prado Silva, J. T., Benetti, J. V. M., Alexandrino, T. T. d. B., Assis, O. B. G., de Ruiter, J., Schroën, K., & Nicoletti, V. R. (2021). Whey Protein Isolate Microgel Properties Tuned by Crosslinking with Organic Acids to Achieve Stabilization of Pickering Emulsions. Foods, 10(6), 1296. https://doi.org/10.3390/foods10061296