Functionality of milk protein concentrate 80 with emulsifying salts and its applications in analogue cheeses

Yanjun SunState Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Bright Dairy and Food Co., Ltd., Shanghai, China;Institute of Agro-products Processing Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, ChinaView further author information

Zhenmin LiuState Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Bright Dairy and Food Co., Ltd., Shanghai, ChinaView further author information

Hongjuan LiCollege of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin, ChinaView further author information

Siming LiSchool of Food Science and Technology, Jiangnan University, Wuxi, ChinaView further author information

Beihong MoState Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Bright Dairy and Food Co., Ltd., Shanghai, ChinaView further author information

Jiaping LvInstitute of Agro-products Processing Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, ChinaCorrespondence[email protected]
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Functionality of milk protein concentrate 80 with emulsifying salts and its applications in analogue cheeses

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Functionality of milk protein concentrate 80 with emulsifying salts and its applications in analogue cheeses

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