Recent advances in the application of polysaccharides to enhance the functional properties and extend the shelf life of milk proteins: A review
Milk proteins are vital to dairy products, providing essential functional properties like thickening, gelling, and emulsification, along with high nutritional value. However, their stability, sensitivity to environmental conditions, and texture control pose challenges. Polysaccharides enhance milk p...
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| Hoofdauteurs: | , , , , , , , |
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| Formaat: | Artigo |
| Taal: | Inglês |
| Gepubliceerd in: |
Elsevier
2026-02-01
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| Reeks: | Food Chemistry: X |
| Onderwerpen: | |
| Online toegang: | http://www.sciencedirect.com/science/article/pii/S2590157526001057 |
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