Effect of nanoemulsion droplet size on foaming structure and properties of dairy milk
Milk foam is desirable in the dairy industry due to its smoothness and lightness to the product. However, various aspects connected to milk quality, composition, and processing impact foaming, resulting in spontaneous instability of the foam due to milk fat. The extent to which milk fat influences m...
| Main Authors: | , , , , , |
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| Format: | Conference or Workshop Item |
| Language: | English English |
| Published: |
2022
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| Subjects: | |
| Online Access: | https://eprints.ums.edu.my/id/eprint/35170/1/ABSTRACT.pdf https://eprints.ums.edu.my/id/eprint/35170/2/FULL%20TEXT.pdf |