Exceptional heat stability of high protein content dispersions containing whey protein particles

Food Hydrocolloids

Volumn 34, Issue , 2014, Pages 68-77

  Saǧlam, Dilek ^a,b   Venema, Paul ^b   de Vries, Renko ^b   van der Linden, Erik ^b  

^a TOP INSTITUTE FOOD AND NUTRITION   (Netherlands)

^b WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

Gelation; Heat stability; High protein foods; Protein drinks; Protein particles; Viscosity; Whey proteins

Indexed keywords

EID: 84884419003     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2012.12.016     Document Type: Article

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