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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...

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Detalles Bibliográficos
Autores principales:	Wang, Yunna, Cui, Xin, Li, Yang, Wang, Shiran, Yan, Guosen, Zhang, Liebing, Li, Yan
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2023
Materias:	Article
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

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