Effects of sodium caseinate and whey proteins on whipping properties and texture characteristics of whipped cream

Journal of Food Process Engineering

Volumn 31, Issue 5, 2008, Pages 671-683

  Zhao, Qiangzhong ^a   Zhao, Mouming ^a   Wang, Jinshui ^a   Wang, Caihua ^a   Yang, Bao ^b  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

^b SOUTH CHINA INSTITUTE OF BOTANY   (China)

Author keywords

[No Author keywords available]

Indexed keywords

GRAIN SIZE AND SHAPE; HYDRODYNAMICS; LIGHT SCATTERING; PARTICLE SIZE; TEXTURES; VISCOMETERS; VISCOSITY;

WHIPPED CREAM;

PROTEINS;

EID: 51249088328     PISSN: 01458876     EISSN: 17454530     Source Type: Journal    
DOI: 10.1111/j.1745-4530.2007.00174.x     Document Type: Article

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