Dry heat induced whey protein–lactose conjugates largely improve the heat stability of O/W emulsions
Qurrotul A’yun, Paolo Demicheli, Lorenz De Neve, Jianfeng Wu, Mathieu Balcaen, Arima Diah Setiowati, José C. Martins, Marleen Van Troys, Paul Van der Meeren
Topics & Concepts
ChemistryLactoseWhey proteinChromatographyEmulsionIncubationTrehaloseDifferential scanning calorimetryFood scienceBiochemistryPhysicsThermodynamicsProteins in Food SystemsMicroencapsulation and Drying ProcessesMeat and Animal Product Quality