Article ID Journal Published Year Pages File Type
6987345 Food Hydrocolloids 2016 8 Pages PDF
Abstract
Confocal scanning laser micrographs of whipping creams subjected to different sterilization conditions: (a) NaCN alone system and (b) NaCN/WPC system. Scale bar represents 50 μm. NaCN and WPC refer to sodium caseinate and whey protein concentrate, respectively.717
Keywords
Related Topics
Physical Sciences and Engineering Chemical Engineering Colloid and Surface Chemistry
Preview
Effects of sterilization conditions and milk protein composition on the rheological and whipping properties of whipping cream
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