Effect of heat treatment on foaming properties of whey protein ingredients and its relationship with physicochemical and structural

ZHANG Siyu; CHENG Jianjun; SUN Yuxue; XIE Qinggang; ZHANG Yongjiu; JIANG Shilong; GUO Mingruo

doi:10.13995/j.cnki.11-1802/ts.033203

ZHANG Siyu, CHENG Jianjun, SUN Yuxue, XIE Qinggang, ZHANG Yongjiu, JIANG Shilong, GUO Mingruo

Food and Fermentation Industries ›› 2023, Vol. 49 ›› Issue (22) : 117-124.

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Food and Fermentation Industries ›› 2023, Vol. 49 ›› Issue (22) : 117-124. DOI: 10.13995/j.cnki.11-1802/ts.033203

Effect of heat treatment on foaming properties of whey protein ingredients and its relationship with physicochemical and structural

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2023, 49(22): 117-124 https://doi.org/10.13995/j.cnki.11-1802/ts.033203

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Received	Revised
2022-08-04	2022-08-26
Issue Date
2023-12-25

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