Effects of casein phosphopeptides on thermal stability and sensory quality of whey protein emulsions containing calcium beta-hydroxy-beta-methylbutyrate-Reference-Cited by-同舟云学术

Effects of casein phosphopeptides on thermal stability and sensory quality of whey protein emulsions containing calcium beta-hydroxy-beta-methylbutyrate

Published:2023-07 Issue: Volume:242 Page:125023
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Wen Chaoting,Wu Maowei,Zhang Zhiyi,Liu Guoyan,Liang Li,Liu Xiaofang,Zhang Jixian,Li Youdong,Ren Jiaoyan,Xu Xin

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

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4. Impact of the calcium form of β-hydroxy-β-methylbutyrate upon human skeletal muscle protein metabolism;Wilkinson;Clin. Nutr.,2018

5. Fortification of reconstituted skim milk powder with different calcium salts: impact of physicochemical changes on stability to processing;Crowley;Int. J. Dairy Technol.,2014

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