Technological approaches for controlling foaming properties of food proteins toward on-site consumption
type: CreativeWork
author: Sato, Ai
language: eng
keywords: food proteins, foaming properties, colloidal properties, emulsifiers, ultra-high-pressure homogenization, gas properties
date published: 2021-03-23
date modified: 2026-07-24T02:47:49Z
provider: Kyoto University
publisher: Networked Digital Library of Theses and Dissertations
type: WebPage
source organization: Kyoto University

PropertyValue
property ID: Handle
value: http://hdl.handle.net/2433/263709