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Investigating the thermal stability and calcium resistance of O/W emulsions prepared with glycosylated whey protein hydrolysates modified by different saccharides.
Shi, Congzhen; Deng, Yuanyuan; Wang, Zhiming; Zhang, Yan; Tang, Xiaojun; Zhao, Zhihao; Li, Ping; Zhou, Pengfei; Liu, Guang; Zhang, Mingwei.
Affiliation
  • Shi C; College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricu
  • Deng Y; Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China.
  • Wang Z; College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricu
  • Zhang Y; Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China.
  • Tang X; Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China.
  • Zhao Z; Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China.
  • Li P; Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China.
  • Zhou P; Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China.
  • Liu G; Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China. Electronic address: liuguang@gdaas.cn.
  • Zhang M; College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricu
Food Chem ; 454: 139805, 2024 Oct 01.
Article in En | MEDLINE | ID: mdl-38810442
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Protein Hydrolysates / Calcium / Emulsions / Whey Proteins / Hot Temperature Language: En Journal: Food Chem Year: 2024 Document type: Article Country of publication:
Fulltext
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Protein Hydrolysates / Calcium / Emulsions / Whey Proteins / Hot Temperature Language: En Journal: Food Chem Year: 2024 Document type: Article Country of publication: