Improving fermented milk products using pH-responsive whey protein fibrils: A case study on stirred yogurt
Kefan Ouyang, Hexiang Xie, Kongwei Wu, Hua Xiong, Qiang Zhao
Topics & Concepts
ChemistryFood scienceWhey proteinFermentationMilk proteinProtein Hydrolysis and Bioactive PeptidesProteins in Food SystemsProbiotics and Fermented Foods