Effects of pH and Ionic Strength in Calcium on the Stability and Aeration Characteristics of Dairy Emulsion.

Wang, Yunna; Cui, Xin; Li, Yang; Wang, Shiran; Yan, Guosen; Zhang, Liebing; Li, Yan.

Afiliação

Wang Y; Beijing Engineering and Technology Research Centre of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China.
Cui X; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
Li Y; College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
Wang S; College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
Yan G; College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
Zhang L; College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
Li Y; College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.

Foods ; 12(10)2023 May 12.

Article em En | MEDLINE | ID: mdl-37238793