Article Versions Notes

Maidannyk VA, McSweeney DJ, Montgomery S, Cenini VL, O’Hagan BMG, Gallagher L, Miao S, McCarthy NA. The Effect of High Protein Powder Structure on Hydration, Glass Transition, Water Sorption, and Thermomechanical Properties. Foods. 2022; 11(3):292. https://doi.org/10.3390/foods11030292

Maidannyk, Valentyn A., David J. McSweeney, Sharon Montgomery, Valeria L. Cenini, Barry M. G. O’Hagan, Lucille Gallagher, Song Miao, and Noel A. McCarthy. 2022. "The Effect of High Protein Powder Structure on Hydration, Glass Transition, Water Sorption, and Thermomechanical Properties" Foods 11, no. 3: 292. https://doi.org/10.3390/foods11030292

Maidannyk, V. A., McSweeney, D. J., Montgomery, S., Cenini, V. L., O’Hagan, B. M. G., Gallagher, L., Miao, S., & McCarthy, N. A. (2022). The Effect of High Protein Powder Structure on Hydration, Glass Transition, Water Sorption, and Thermomechanical Properties. Foods, 11(3), 292. https://doi.org/10.3390/foods11030292