Dynamic adsorption and interfacial rheology of whey protein isolate at oil-water interfaces: effects of protein concentration, pH and heat treatment

Publication date: Available online 30 January 2021Source: Food HydrocolloidsAuthor(s): Beibei Zhou, John T. Tobin, Stephan Drusch, Sean A. Hogan

Source: Food Hydrocolloids - January 30, 2021 Category: Food Science Source Type: research