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(2)) and magnesium chloride (MgCl(2)) at varying concentrations on a model milk formulation’s physical and chemical properties after thermal treatment. The model milk was subjected to two-stage homogenization and pasteurization before being...

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Detalles Bibliográficos
Autores principales: Wang, Wei, Tan, Kevin Wei Jie, Chiang, Poh Leong, Wong, Wai Xin, Chen, Wenpu, Lin, Qi
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10675836/
https://www.ncbi.nlm.nih.gov/pubmed/38006147
http://dx.doi.org/10.3390/polym15224424

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10675836/
https://www.ncbi.nlm.nih.gov/pubmed/38006147
http://dx.doi.org/10.3390/polym15224424

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