Seven sour substances enhancing characteristics and stability of whey protein isolate emulsion and its heat-induced emulsion gel under the non-acid condition
Handa Cui, Zhishen Mu, Heyang Xu, Akhunzada Bilawal, Zhanmei Jiang, Juncai Hou
Topics & Concepts
EmulsionHeat stabilityChemistryWhey proteinWhey protein isolateChromatographyChemical engineeringFood scienceMaterials scienceOrganic chemistryEngineeringComposite materialProteins in Food SystemsFood Chemistry and Fat AnalysisMicroencapsulation and Drying Processes