Multiscale approach to the characterization of the interfacial properties of micellar casein and whey protein blends and their effects on recombined dairy creams
Guosen Yan, Yue Li, Yue Li, Hui Wang, Shibo Cui, Yan Li, Yan Li, Liebing Zhang, Jianguo Yan
Topics & Concepts
CaseinWhey proteinChemistryFood scienceCharacterization (materials science)Whey protein isolateChemical engineeringChromatographyMaterials scienceNanotechnologyEngineeringProteins in Food SystemsFood Chemistry and Fat AnalysisMicroencapsulation and Drying Processes