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Heat-set emulsion gels of casein micelles in mixtures with whey protein isolate
Food Hydrocolloids ( IF 11.0 ) Pub Date : 2017-12-01 , DOI: 10.1016/j.foodhyd.2017.07.005 Gireeshkumar Balakrishnan , Bach T. Nguyen , Christophe Schmitt , Taco Nicolai , Christophe Chassenieux
Food Hydrocolloids ( IF 11.0 ) Pub Date : 2017-12-01 , DOI: 10.1016/j.foodhyd.2017.07.005 Gireeshkumar Balakrishnan , Bach T. Nguyen , Christophe Schmitt , Taco Nicolai , Christophe Chassenieux
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Abstract Emulsion gels, also called emulgels, were formed by heating homogenized suspensions of micellar casein (MC) mixed with sunflower oil at pH
中文翻译：
酪蛋白胶束与乳清分离蛋白混合物的热固乳液凝胶
摘要 乳化凝胶，也称为乳化凝胶，是通过加热混合酪蛋白胶束 (MC) 与葵花籽油的均质悬浮液在 pH 值下形成的。
更新日期：2017-12-01
中文翻译：
酪蛋白胶束与乳清分离蛋白混合物的热固乳液凝胶
摘要 乳化凝胶，也称为乳化凝胶，是通过加热混合酪蛋白胶束 (MC) 与葵花籽油的均质悬浮液在 pH 值下形成的。
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