Effect of Corn Starch Granules on Stabilizing the Foam Structure of Ultrasonically Modified Whey Isolate Protein.
- Resource Type
- Article
- Source
- Foods; Nov2022, Vol. 11 Issue 22, p3572, 12p
- Subject
CORNSTARCH WHEY proteins MICROGELS SURFACE charges FOAM FOOD industry MOLECULAR structure - Language
- ISSN
- 23048158