Clean-label recombined whipping cream via glycosylated casein-IMO conjugates: Synergistic regulation of fat crystallization and bulk properties with reduced low molecular weight emulsifiers
Fuente:
International Dairy Journal
Publication date: January 2027Source: International Dairy Journal, Volume 184Author(s): Jiahui Gu, Juan Zhang, Yongqiang Cao, Hongbo Li, Chunyu Wu, Hongjuan Li, Jinghua Yu