Effects of casein phosphopeptides on thermal stability and sensory quality of whey protein emulsions containing calcium beta-hydroxy-beta-methylbutyrate
Chaoting Wen, Maowei Wu, Zhiyi Zhang, Guoyan Liu, Li Liang, Xiaofang Liu, Jixian Zhang, Youdong Li, Jiaoyan Ren, Xin Xu
Topics & Concepts
ChemistryEmulsionBeta-lactoglobulinWhey proteinCaseinCalciumFlocculationThermal stabilityFlavorFood scienceChromatographyBiochemistryOrganic chemistryProteins in Food SystemsProtein Hydrolysis and Bioactive PeptidesMeat and Animal Product Quality