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Effects of pH and Ionic Strength in Calcium on the Stability and Aeration Characteristics of Dairy Emulsion
The effects of different pH levels and ionic strength in calcium on the stability and aeration characteristics of dairy emulsions were investigated in this study. The results revealed that the stability and aeration characteristics of the emulsion were enhanced as the pH value increased from 6.5 to...
| Autores principales: | , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2023
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10217383/ https://www.ncbi.nlm.nih.gov/pubmed/37238793 http://dx.doi.org/10.3390/foods12101976 |