Effect of modified whey protein concentrate on physical properties and stability of whipped cream

Food Hydrocolloids

Volumn 36, Issue , 2014, Pages 93-101

  Sajedi, M ^a   Nasirpour, A ^a   Keramat, J ^a   Desobry, S ^b  

^a ISFAHAN UNIVERSITY OF TECHNOLOGY   (Iran)

^b UNIVERSITÉ DE LORRAINE   (France)

Author keywords

PH; Thermal treatment; Whey protein; Whipped cream

Indexed keywords

PARTICLE SIZE; PARTICLE SIZE ANALYSIS; PH; PROTEINS;

CONFORMATIONAL STRUCTURES; HEATING TIME; INTRINSIC FLUORESCENCE; PARTICLES-SIZE DISTRIBUTIONS; PH; PH VALUE; PHYSICAL STABILITY; WHEY PROTEINS; WHEY PROTEINS CONCENTRATE; WHIPPED CREAM;

HEAT TREATMENT;

EID: 84885335130     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2013.09.007     Document Type: Article

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