Ultra-high-pressure homogenization can modify colloidal, interfacial, and foaming properties of whey protein isolate and micellar casein dispersions differently according to the temperature condition
| Autor: | Sato, Ai, Matsumiya, Kentaro, Kaneko, Wataru, Okazaki, Masanori, Matsumura, Yasuki |
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| Zdroj: | In Colloids and Surfaces A: Physicochemical and Engineering Aspects 20 June 2021 619 |
| Databáze: | ScienceDirect |
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