Whipped cream stabilized by faba bean protein isolate microgel particles substituted for sodium caseinate: Whipping performance and foam stabilization analysis
Jing Zhang, Ran Zhu, Zong Meng
Topics & Concepts
Sodium CaseinateChemistryChemical engineeringFood scienceSodiumSodium alginateChromatographyOrganic chemistryEngineeringProteins in Food SystemsPolysaccharides Composition and ApplicationsPickering emulsions and particle stabilization