Effect of Milk Protein Isolate/κ-Carrageenan Conjugates on Rheological and Physical Properties of Whipping Cream: A Comparative Study of Maillard Conjugates and Electrostatic Complexes-Reference-Cited by-同舟云学术

Effect of Milk Protein Isolate/κ-Carrageenan Conjugates on Rheological and Physical Properties of Whipping Cream: A Comparative Study of Maillard Conjugates and Electrostatic Complexes

Published:2022-09 Issue:5 Volume:42 Page:889-902
ISSN:2636-0772
Container-title:Food Science of Animal Resources
language:en
Short-container-title:Food Sci Anim Resour

Author:

Seo Chan Won^ORCID,Yoo Byoungseung^ORCID

Publisher

Korean Society for Food Science of Animal Resources

Subject

Animal Science and Zoology,Food Science

Link

http://www.kosfaj.org/download/download_pdf?doi=10.5851/kosfa.2022.e42

Reference40 articles.

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2. Effects of high pressure homogenisation of ice cream mix on the physical and structural properties of ice cream;Biasutti;Int Dairy J,2013

3. The influence of emulsion parameters on physical stability and rheological properties of Pickering emulsions stabilized by hordein nanoparticles;Boostani;Food Hydrocoll,2020

4. Proteins, polysaccharides, and their complexes used as stabilizers for emulsions: Alternatives to synthetic surfactants in the pharmaceutical field?;Bouyer;Int J Pharm,2012

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