摘要 : Rheological, foaming and foam textural properties of whey protein isolate (WPI) microgels formed via cold-set gelation were investigated and compared with those of native WPI foams. The effect of CaCl2 concentration and cross-link... 展开
作者 | Lee~ Jenna Duggan~ Elaine |
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作者单位 | |
期刊名称 | 《International Dairy Journal》 |
总页数 | 10 |
语种/中图分类号 | 英语 / TS252 |
关键词 | INTERFACIAL PROPERTIES FOAMING PROPERTIES XANTHAN GUM FLUID GELS STABILITY PARTICLES EMULSIONS ISOLATE AGGREGATION STRENGTH |
馆藏号 | N2008EPST0008550 |