A comparison of drying operations on the rheological properties of whey protein thickening ingredients

International Journal of Food Science and Technology

Volumn 39, Issue 10, 2004, Pages 1023-1031

  Resch, Jeffrey J ^a   Daubert, Christopher R ^a   Allen Foegeding, E ^a  

^a NORTH CAROLINA STATE UNIVERSITY   (United States)

Author keywords

Cold gelation; Derivatized whey protein; Freeze drying; Rheology; Spray drying; Whey protein concentrate

Indexed keywords

COLD GELATION; DERIVATIZED WHEY PROTEINS; FOOD SYSTEMS; WHEY PROTEIN CONCENTRATES;

DRYING; GELS; POLYSACCHARIDES; POWDERS; PROTEINS; RHEOLOGY; SPRAYING; VISCOSITY;

FOOD PRODUCTS;

EID: 10844294145     PISSN: 09505423     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2004.00882.x     Document Type: Article

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