Impact of Incorporating Free Calcium and Magnesium on the Heat Stability of a Dairy- and Soy-Protein-Containing Model Emulsion

Impact of Incorporating Free Calcium and Magnesium on the Heat Stability of a Dairy- and Soy-Protein-Containing Model Emulsion

This study investigated the impact of calcium chloride (CaCl<sub>2</sub>) and magnesium chloride (MgCl<sub>2</sub>) at varying concentrations on a model milk formulation’s physical and chemical properties after thermal treatment. The model milk was subjected to two-stage homo...

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Bibliographic Details
Main Authors: Wei Wang, Kevin Wei Jie Tan, Poh Leong Chiang, Wai Xin Wong, Wenpu Chen, Qi Lin
Format: Article
Language:English
Published: MDPI AG 2023-11-01
Series:Polymers
Subjects:
milk protein concentrate
soy protein isolate
gelation
calcium
magnesium
viscosity
Online Access:https://www.mdpi.com/2073-4360/15/22/4424

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