Improvement of non-fat yogurt gel syneresis by heat-unfolded whey protein isolate/mogrosides complexes: Effect on the structural characterization through simultaneous rheological and FTIR techniques - Concepedia

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Improvement of non-fat yogurt gel syneresis by heat-unfolded whey protein isolate/mogrosides complexes: Effect on the structural characterization through simultaneous rheological and FTIR techniques

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Citations

37

References

2023

Year

Qingfeng Ban, Zonghao Liu, Xuan Zhang, Bo Song, Yunqing Jiang, Jianjun Cheng

Food Hydrocolloids

Biopolymer GelStructural CharacterizationEngineeringFunctional PropertyBiotechnologyProtein EngineeringFood EngineeringFtir TechniquesHeat-unfolded Whey ProteinBiomolecular Engineering

References

	Year	Citations

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