Foaming properties of milk protein dispersions at different protein content and casein to whey protein ratios
Xiaoying Xiong, Thao M. Ho, Bhesh Bhandari, Nidhi Bansal
Topics & Concepts
Whey proteinCaseinChemistryChromatographyMilk proteinViscosityApparent viscosityWhey protein isolateFood scienceChemical engineeringMaterials scienceComposite materialEngineeringProteins in Food SystemsPickering emulsions and particle stabilizationMicroencapsulation and Drying Processes