Texturized Dairy Proteins

Journal of Food Science

Volumn 75, Issue 2, 2010, Pages

  Onwulata, Charles I ^a   Phillips, John G ^a   Tunick, Michael H ^a   Qi, Phoebi X ^a   Cooke, Peter H ^b  

^a EASTERN REGIONAL RESEARCH CENTER   (United States)

^b NEW MEXICO STATE UNIVERSITY   (United States)

Author keywords

Dairy proteins; Extrusion; Nonfat dried milk; Texturization; Whey protein concentrate; Whey protein isolates

Indexed keywords

MILK PROTEIN; WATER; WHEY PROTEIN;

ARTICLE; CHEMISTRY; ELASTICITY; FOOD HANDLING; FOOD PRESERVATION; HEAT; METHODOLOGY; PROTEIN DENATURATION; PROTEIN FOLDING; SOLUBILITY; VISCOSITY;

ELASTICITY; FOOD HANDLING; FOOD TECHNOLOGY; FOOD, PRESERVED; HOT TEMPERATURE; MILK PROTEINS; PROTEIN DENATURATION; PROTEIN FOLDING; SOLUBILITY; VISCOSITY; WATER;

ZEA MAYS;

EID: 77953878890     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2009.01473.x     Document Type: Article

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