Influence of pH and heat treatment of whey on the functional properties of whey protein concentrates in yoghurt

International Dairy Journal

Volumn 16, Issue 12, 2006, Pages 1464-1469

  Sodini, Isabelle ^a   Mattas, Jerry ^a   Tong, Phillip S ^a  

^a CALIFORNIA POLYTECHNIC STATE UNIVERSITY   (United States)

Author keywords

Denaturation; Heat treatment; Rheology; Whey protein concentrates; Yoghurt

Indexed keywords

CONCENTRATION (PROCESS); DAIRY PRODUCTS; ELASTIC MODULI; HEAT TREATMENT; PH EFFECTS; RHEOLOGY; WATER;

DENATURATION; FUNCTIONAL PROPERTIES; WHEY PROTEIN CONCENTRATES; YOGHURT;

PROTEINS;

EID: 33748296266     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2005.03.014     Document Type: Article

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