Effect of carbohydrates on the emulsifying, foaming and freezing properties of whey protein suspensions

Journal of Food Engineering

Volumn 79, Issue 1, 2007, Pages 279-286

  Herceg, Zoran ^a   Režek, Anet ^a   Lelas, Vesna ^a   Krešić, Greta ^b   Franetović, Mila ^c  

^a UNIVERSITY OF ZAGREB   (Croatia)

^b UNIVERSITY OF RIJEKA   (Croatia)

^c PLIVA CROATIA LTD   (Croatia)

Author keywords

Carbohydrates; Emulsifying properties; Foaming properties; Freezing temperature; Whey proteins

Indexed keywords

CARBOHYDRATES; EMULSIFICATION; FOAMS; FREEZING;

EMULSIFYING PROPERTIES; FOAMING PROPERTIES; FREEZING TEMPERATURE; WHEY PROTEINS;

PROTEINS;

EID: 33748801732     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2006.01.055     Document Type: Article

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