TY - JOUR PY - 2019 J2 - J. Food Eng. SN - 0260-8774 T2 - Journal of Food Engineering VL - 240 DO - 10.1016/j.jfoodeng.2018.07.022 TI - The effect of pH on the wetting and dissolution of milk protein isolate powder UR - https://www.cheric.org/research/tech/periodicals/view.php?seq=1705180 KW - Milk protein isolate KW - Wettability KW - Dissolution KW - pH AU - Wu SZ AU - Fitzpatrick J AU - Cronin K AU - Miao S SP - 114 EP - 119 LA - English ER -