Effect of high acyl gellan gum and pH on the structural and foaming properties of heated whey protein suspensions
Author:
Funder
USDA NIFA
Publisher
Elsevier BV
Reference39 articles.
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1. Mechanism of sodium alginate synergistically improving foaming properties of pea protein isolate: Air/water interface microstructure and rheological properties;Food Hydrocolloids;2025-02
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