Seven sour substances enhancing characteristics and stability of whey protein isolate emulsion and its heat-induced emulsion gel under the non-acid condition
| Autor: | Cui, Handa, Mu, Zhishen, Xu, Heyang, Bilawal, Akhunzada, Jiang, Zhanmei, Hou, Juncai |
|---|---|
| Zdroj: | In Food Research International September 2024 192 |
| Databáze: | ScienceDirect |
| Externí odkaz: |
|
Full Text from ScienceDirect