pH-induced physiochemical and structural changes of milk proteins mixtures and its effect on foaming behavior.

Zhang, Siyu; Hao, Junli; Xie, Qinggang; Pi, Xiaowen; Peng, Zeyu; Sun, Yuxue; Cheng, Jianjun

Zhang, Siyu; Hao, Junli; Xie, Qinggang; Pi, Xiaowen; Peng, Zeyu; Sun, Yuxue; Cheng, Jianjun.

Afiliação

Zhang S; College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
Hao J; College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
Xie Q; College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China; HeiLongJiang FeiHe Dairy Co., Ltd., Beijing 100015, China.
Pi X; College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
Peng Z; College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
Sun Y; College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China. Electronic address: yuxue20@neau.edu.cn.
Cheng J; College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China. Electronic address: jjcheng@neau.edu.cn.

Int J Biol Macromol ; 254(Pt 2): 127838, 2024 Jan.

Article em En | MEDLINE | ID: mdl-37923034

Assuntos

Proteínas do Leite; Proteínas do Leite/química; Propriedades de Superfície; Viscosidade; Solubilidade; Concentração de Íons de Hidrogênio; Proteínas do Soro do Leite/química

Palavras-chave

Foaming properties; Milk protein mixtures; pH

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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Proteínas do Leite Idioma: En Ano de publicação: 2024 Tipo de documento: Article

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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Proteínas do Leite Idioma: En Ano de publicação: 2024 Tipo de documento: Article