Effects of Whey Protein Denaturation and Whey Protein/Casein Ratio on the Stability and Whipping Properties of Recombined Cream
In this study, the effects of the denaturation degree of whey protein (WP) and whey protein/casein (WP/CN, m/m) ratio in milk powder on the emulsion stability and whipping properties of recombined cream were investigated. The results showed that the cream prepared from milk power with 60% of WP dena...
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| Format: | Article |
| Language: | English |
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China Food Publishing Company
2023-12-01
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| Series: | Shipin Kexue |
| Subjects: | |
| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-24-009.pdf |