Synergistic effect of edible salts on the physicochemical properties of whey protein isolate-carrageenan complexes and their application as foam and emulsion stabilizers
Year: 2024
Type: article
Source: Food Research International
Institutions: Jiangsu University, Affiliated Hospital of Jiangsu University
Language: English
Topic: Proteins in Food Systems
Subfield: Food Science
Domain: Life Sciences
Open Access status: closed
OpenAlex ID: W4405893995