Effect of different salts on the foaming properties of model protein systems for infant formula.

Zhang, Siyu; Sun, Yuxue; Xie, Qinggang; Jiang, Yunqing; Cheng, Jianjun

Zhang, Siyu; Sun, Yuxue; Xie, Qinggang; Jiang, Yunqing; Cheng, Jianjun.

Afiliación

Zhang S; College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
Sun Y; College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
Xie Q; College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China; Feihe Dairy Company, Heilongjiang 164899, China.
Jiang Y; College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China. Electronic address: yqjiang188@163.com.
Cheng J; College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China. Electronic address: jjcheng@neau.edu.cn.

J Dairy Sci ; 107(5): 2668-2680, 2024 May.

Article en En | MEDLINE | ID: mdl-37863295

Palabras clave

foaming properties; infant formula; model protein system; salt; structural properties

Texto completo

Añadir a Mi BVS

Imprimir

XML

PubMed Links

Buscar en Google

Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: J Dairy Sci Año: 2024 Tipo del documento: Article País de afiliación: China

Texto completo

Añadir a Mi BVS

Imprimir

XML

PubMed Links

Buscar en Google