The influence of carrageenan on interfacial properties and short-term stability of milk whey proteins emulsions
作者： Lucia Seta , Noemi Baldino , Domenico Gabriele , Francesca R. Lupi , Bruno de Cindio
DOI: 10.1016/J.FOODHYD.2013.01.020
关键词:
摘要: … of ι-carrageenan and κ-carrageenan on macroscopic properties of commercial sunflower oil/water systems, stabilised by whey proteins, … range, the carrageenan increases the interfacial …
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