Open AccessWhey protein aggregates and caseins to control the texture of dairy emulsions in a large range of protein concentrations without non-dairy additives
Author(s) -
Marie Chevallier,
Thibault Loiseleux,
Christelle Lopez,
Catherine Garnier,
Alain Riaublanc,
Thomas Croguennec
Publication year - 2021
Publication title -
hal (le centre pour la communication scientifique directe)
Language(s) - English
Resource type - Conference proceedings
Subject(s) - emulsion , whey protein , whey protein isolate , texture (cosmology) , casein , food science , chemistry , adsorption , chromatography , globules of fat , chemical engineering , milk fat , biochemistry , organic chemistry , artificial intelligence , computer science , image (mathematics) , engineering , linseed oil