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August 28, 2026 book-chapter Aachen paper

Whey protein foams: Preparation, types, and rheology

Elsevier eBooks, pp. 323–361

DOI: 10.1016/b978-0-443-27648-4.00018-9 OpenAlex

Authors 2

  1. Alberto Tecante

    Universidad Nacional Autónoma de México

    Affiliation as printed

    Departamento de Alimentos y Biotecnología, Facultad de Química, Universidad Nacional Autónoma de México, Cd. Universitaria, Mexico City, Mexico

  2. Ricky Frank López-Santiago Aachen Institute of Physical Chemistry

    RWTH Aachen University · Universidad Nacional Autónoma de México

    Affiliation as printed

    Departamento de Alimentos y Biotecnología, Facultad de Química, Universidad Nacional Autónoma de México, Cd. Universitaria, Mexico City, Mexico

    Institute of Physical Chemistry, RWTH Aachen University, Aachen, Germany

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References 25