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Journal: Colloids Interfaces, 2026
Volume: 10
Number: 2
2
Article: Structure–Function Effect of Heat Treatment on the Interfacial and Foaming Properties of Mixed Whey Protein Isolate/Persian Gum (Amygdalus scoparia Spach) Solutions
Authors: by Elham Ommat Mohammadi, Samira Yeganehzad, Regine von Klitzing, Reinhard Miller and Emanuel Schneck
Link: https://www.mdpi.com/2504-5377/10/1/2

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