Functionality of bovine milk proteins and other factors in foaming properties of milk: a review.

Ho, Thao M; Bhandari, Bhesh R; Bansal, Nidhi

Ho, Thao M; Bhandari, Bhesh R; Bansal, Nidhi.

Affiliation

Ho TM; ARC Dairy Innovation Hub, School of Agriculture and Food Sciences, The University of Queensland, Brisbane, QLD, Australia.
Bhandari BR; ARC Dairy Innovation Hub, School of Agriculture and Food Sciences, The University of Queensland, Brisbane, QLD, Australia.
Bansal N; ARC Dairy Innovation Hub, School of Agriculture and Food Sciences, The University of Queensland, Brisbane, QLD, Australia.

Crit Rev Food Sci Nutr ; 62(17): 4800-4820, 2022.

Article in En | MEDLINE | ID: mdl-33527840

Subject(s)

Milk Proteins; Milk; Animals; Caseins/analysis; Caseins/chemistry; Micelles; Milk/chemistry; Milk Proteins/chemistry; Whey Proteins/chemistry

Key words

Foamability; casein; foam stability; protein functionality; whey protein

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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Milk / Milk Proteins Limits: Animals Language: En Journal: Crit Rev Food Sci Nutr Journal subject: CIENCIAS DA NUTRICAO Year: 2022 Document type: Article Affiliation country: Australia Country of publication: United States

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