Functionality of bovine milk proteins and other factors in foaming properties of milk: a review
Author:
Affiliation:
1. ARC Dairy Innovation Hub, School of Agriculture and Food Sciences, The University of Queensland, Brisbane, QLD, Australia
Funder
Australian Research Council's Industrial Transformation Research Hub (ARC-ITRH) grant with an industry partner
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Medicine,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10408398.2021.1879002
Reference123 articles.
1. Screening of Proteolytic Enzymes to Enhance Foaming of Whey Protein Isolates
2. Skim milk powders with enhanced foaming and steam-frothing properties
3. Effect of pre-heating on the foaming properties of whey protein isolate using a membrane foaming apparatus
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