High hydrostatic pressure modification of whey protein concentrate for use in low-fat whipping cream improves foaming properties

Journal of Dairy Science

Volumn 92, Issue 7, 2009, Pages 3049-3056

  Padiernos, C A ^a   Lim, S Y ^a   Swanson, B G ^a   Ross, C F ^a   Clark, S ^a  

^a WASHINGTON STATE UNIVERSITY   (United States)

Author keywords

Foam stability; High hydrostatic pressure; Low fat whipping cream; Whey protein concentrate

Indexed keywords

EID: 68149132657     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2008-1997     Document Type: Article

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