Heat stability and rheology of high-calorie whey protein emulsion: Effects of calcium ions
Qiwei Du, Xuehua Ji, Fei Lyu, Jianhua Liu, Yuting Ding
Topics & Concepts
RheologyChemistryEmulsionCalciumWhey proteinShear thinningFlocculationParticle sizeChromatographyWhey protein isolateFood scienceSterilization (economics)Chemical engineeringBiochemistryMaterials scienceOrganic chemistryEngineeringMonetary economicsForeign exchange marketPhysical chemistryForeign exchangeEconomicsComposite materialProteins in Food SystemsMicroencapsulation and Drying ProcessesPolysaccharides Composition and Applications