Work

The use of heat‐treated whey protein isolate as a natural emulsifier in fat‐filled whey powder with a pre‐emulsification process

Year: 2024

Type: article

Source: Journal of the Science of Food and Agriculture

DOI: 10.1002/jsfa.14043

Authors: Hongjuan Li, Ke Li, Leilei Zhang, Zhengyan Wu, Hongmei Yu, Hongbo Li, Jiaping Lv, Shuwen Zhang, Jinghua Yu

Institutions: Tianjin University of Science and Technology, State Key Laboratory of Food Nutrition and Safety, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W4404668805

FWCI: 0.195

Cites: 17

Cited by: 1

Related to: 10