The effect of caseins on the stability and whipping properties of recombined dairy creams
Li Yang, Yan Li, Dongdong Yuan, Yunna Wang, Meiling Li, Liebing Zhang
Topics & Concepts
Food scienceDairy industryChemistryStability (learning theory)BusinessComputer scienceMachine learningProteins in Food SystemsMicroencapsulation and Drying ProcessesFood Chemistry and Fat Analysis