Synergistic effect of edible salts on the physicochemical properties of whey protein isolate-carrageenan complexes and their application as foam and emulsion stabilizers
Yu Chen, Lihong Chen, Feng Li, Liurong Huang, Yuhan Yan, Ronghai He
Topics & Concepts
EmulsionCarrageenanChemistryWhey protein isolateFood scienceWhey proteinProtein isolateChemical engineeringOrganic chemistryEngineeringProteins in Food SystemsEnzyme Production and CharacterizationMicroencapsulation and Drying Processes