Effect of Milk Protein Isolate/κ-Carrageenan Conjugates on Rheological and Physical Properties of Whipping Cream: A Comparative Study of Maillard Conjugates and Electrostatic Complexes

With increasing consumer demand for “clean label” products, the use of natural ingredients is required in the food industry. Protein/polysaccharide complexes are considered good alternatives to synthetic emulsifiers and stabilizers for formulating stable emulsion-based foods. Milk protein and carrag...

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Detalles Bibliográficos
Autores principales: Seo, Chan Won, Yoo, Byoungseung
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9478977/
https://www.ncbi.nlm.nih.gov/pubmed/36133636
http://dx.doi.org/10.5851/kosfa.2022.e42

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9478977/
https://www.ncbi.nlm.nih.gov/pubmed/36133636
http://dx.doi.org/10.5851/kosfa.2022.e42

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