Effect of Hofmeister series anions on freeze-thaw stability of emulsion stabilized with whey protein isolates
Hao Lai, Qian Shen, Fuchao Zhan, Sha Jiang, Haomin Sui, Yijie Chen, Bin Li, Jing Li
Topics & Concepts
Whey protein isolateChemistryEmulsionHofmeister seriesChromatographyWhey proteinAdsorptionSalt (chemistry)Chemical engineeringOrganic chemistryEngineeringProteins in Food SystemsMicroencapsulation and Drying ProcessesMeat and Animal Product Quality