Effects of sterilization conditions and milk protein composition on the rheological and whipping properties of whipping cream

Food Hydrocolloids

Volumn 52, Issue , 2016, Pages 11-18

  Long, Zhao ^a,b   Zhao, Mouming ^a   Sun Waterhouse, Dongxiao ^a,c   Lin, Qinlu ^b   Zhao, Qiangzhong ^a  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

^b CENTRAL SOUTH UNIVERSITY OF FORESTRY AND TECHNOLOGY   (China)

^c UNIVERSITY OF AUCKLAND   (New Zealand)

Author keywords

Rheological properties; Sodium caseinate; Sterilization conditions; Whey protein incorporation; Whipping cream

Indexed keywords

DROPS; PROTEINS; SODIUM;

CONDITION; MILK PROTEIN; PROPERTY; RHEOLOGICAL PROPERTY; SODIUM CASEINATE; STERILIZATION CONDITION; WHEY PROTEIN INCORPORATION; WHEY PROTEINS; WHEY PROTEINS CONCENTRATE; WHIPPING CREAM;

STERILIZATION (CLEANING);

EID: 84936797554     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2015.06.015     Document Type: Article

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