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Influence of particle size and ionic strength on the freeze-thaw stability of emulsions stabilized by whey protein isolate

Hao Lai Fuchao Zhan Yujie Wei Abel W.S.Zongo Sha Jiang Haomin Sui Bin Li Jing Li

食品科学与人类健康（英文）2022，Vol.11Issue(4)：922-932,11.

Influence of particle size and ionic strength on the freeze-thaw stability of emulsions stabilized by whey protein isolate

Hao Lai ¹Fuchao Zhan ²Yujie Wei ¹Abel W.S.Zongo ²Sha Jiang ¹Haomin Sui ²Bin Li ¹Jing Li²

作者信息

1. College of Food Science and Technology,Huazhong Agricultural University,Wuhan 430070,China
2. Key Laboratory of Environment Correlative Dietology(Huazhong Agricultural University),Ministry of Education,Wuhan 430070,China
折叠

摘要

关键词

Emulsion/Freeze-thaw stability/Whey protein isolate/Particle size/Ionic strength

Key words

Emulsion/Freeze-thaw stability/Whey protein isolate/Particle size/Ionic strength

引用本文复制引用

Hao Lai,Fuchao Zhan,Yujie Wei,Abel W.S.Zongo,Sha Jiang,Haomin Sui,Bin Li,Jing Li..Influence of particle size and ionic strength on the freeze-thaw stability of emulsions stabilized by whey protein isolate[J].食品科学与人类健康（英文）,2022,11(4):922-932,11.

基金项目

This work was financially supported by National Natural Science Foundation of China(31871844&31501530). （31871844&31501530）

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