Effects of pH and Ionic Strength in Calcium on the Stability and Aeration Characteristics of Dairy Emulsion

The effects of different pH levels and ionic strength in calcium on the stability and aeration characteristics of dairy emulsions were investigated in this study. The results revealed that the stability and aeration characteristics of the emulsion were enhanced as the pH value increased from 6.5 to...

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Bibliographic Details

Published in:	Foods
Main Authors:	Yunna Wang, Xin Cui, Yang Li, Shiran Wang, Guosen Yan, Liebing Zhang, Yan Li
Format:	Article
Language:	English
Published:	MDPI AG 2023-05-01
Subjects:	pH ionic strength aerated emulsion flocculation colloidal calcium phosphate
Online Access:	https://www.mdpi.com/2304-8158/12/10/1976