Structure and rheological properties of oil-water and air-water interfaces stabilized with micellar casein isolate and whey protein isolate mixtures
Author:
Funder
China Scholarship Council
Publisher
Elsevier BV
Subject
General Chemical Engineering,General Chemistry,Food Science
Reference49 articles.
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3. Effect of protein content, casein-whey protein ratio and pH value on the foaming properties of skimmed milk;Borcherding;International Journal of Dairy Technology,2009
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5. Aggregated whey proteins and trace of caseins synergistically improve the heat stability of whey protein-rich emulsions;Chevallier;Food Hydrocolloids,2016
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