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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...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Korean Society for Food Science of Animal Resources
2022
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| 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 |