Whey Protein-Based High Internal Phase Emulsion Gel Characterization and Its Effect on the Textural and Melting Properties of Processed Cheese
Hongjuan Li, Leilei Zhang, Hongyu Cao, Tingting Liu, Ziyu Xi, Hongbo Li, Xiaohong Chen, Yang Zou, Shuwen Zhang, Xiaoyang Pang, Jinghua Yu
Topics & Concepts
EmulsionWhey protein isolateWhey proteinRheologyFood scienceTexture (cosmology)ChemistryChemical engineeringMaterials scienceChromatographyComposite materialOrganic chemistryEngineeringImage (mathematics)Artificial intelligenceComputer scienceProteins in Food SystemsFood Chemistry and Fat AnalysisPickering emulsions and particle stabilization