Whey protein microgels for stabilisation of foams
Author:
Funder
Department of Agriculture, Food and the Marine, Ireland
Publisher
Elsevier BV
Subject
Applied Microbiology and Biotechnology,Food Science
Reference46 articles.
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2. The Influence of Whey Protein Isolate on the Quality Indicators of Acidophilic Ice Cream Based on Liquid Concentrates of Demineralized Whey;Foods;2024-01-03
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4. Continuous enzyme crosslinking modifying colloidal particle characteristics and interface properties of rice bran protein to improve the foaming properties;LWT;2023-07
5. Ultrasound improves the physicochemical and foam properties of whey protein microgel;Frontiers in Nutrition;2023-04-11
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