Effect of pH and heat treatment of cheese whey on solubility and emulsifying properties of whey protein concentrate produced by ultrafiltration

International Dairy Journal

Volumn 15, Issue 4, 2005, Pages 325-332

  Fachin, Luciano ^a   Viotto, Walkíria H ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

Emulsifying properties; Heat treatment; pH; Whey protein concentrate

Indexed keywords

EMULSIFICATION; HEAT TREATMENT; PH EFFECTS; PROTEINS; SOLUBILITY; ULTRAFILTRATION;

CHEESE WHEY; PROTEIN DENATURATION; PROTEIN SOLUBILITY (PS); RESPONSE SURFACE METHODOLOGY (RSM);

DAIRY PRODUCTS;

EID: 12344312359     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2004.07.015     Document Type: Article

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