...
机译:Interfacial and emulsifying properties of whey protein concentrate by ultrafiltration
URI Erechim, Dept Food Engn, Ave Sete Setembro 1621, Erechim, Brazil;
Univ Republica, Dept Food Sci & Technol, Fac Quim, Montevideo, Uruguay;
Protein concentration; solubility; emulsification; elastic behavior;