A.P. Komarova, S. Chebotarev, D. Zelikina, A. Antipova, E. Martirosova, M. Anokhina, M. Semenova
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COMPARATIVE CHARACTERISTIC OF THE FOAMING PROPERTIES OF COMPLEXES BASED ON MAIN MILK PROTEINS AND HYDROPHOBIC BIOLOGICALLY ACTIVE SUBSTANCES
Foaming properties were studied for the complexes of milk proteins (sodium caseinate or whey protein isolate) with hydrophobic biologically active substances (phosphatidylcholine, fish oil and essential oil of clove bud).
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