Changes in functionality of whey protein and micellar casein after high pressure - Low temperature treatments

Food Hydrocolloids

Volumn 44, Issue , 2015, Pages 416-423

  Baier, Daniel ^a   Schmitt, Christophe ^b   Knorr, Dietrich ^a  

^a TECHNISCHE UNIVERSITÄT BERLIN   (Germany)

^b NESTLÉ RESEARCH CENTER   (Switzerland)

Author keywords

Emulsification behavior; Foaming behavior; High pressure low temperature; Micellar caseins; Whey proteins

Indexed keywords

EID: 84909606132     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2014.10.010     Document Type: Article

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