Behavior of heat-denatured whey:Buttermilk protein aggregates during the yogurt-making process and their influence on set-type yogurt properties

Foods

Volumn 2, Issue 4, 2013, Pages 444-459

  Saffon, Maxime ^a   Richard, Véronique ^a   Jiménez Flores, Rafael ^b   Gauthier, Sylvie F ^a   Britten, Michel ^c   Pouliot, Yves ^a  

^a LAVAL UNIVERSITY   (Canada)

^b CALIFORNIA POLYTECHNIC STATE UNIVERSITY   (United States)

^c FOOD RESEARCH AND DEVELOPMENT CENTRE   (Canada)

Author keywords

Buttermilk; Protein aggregates; Texture properties; Yogurt

Indexed keywords

EID: 84957429608     PISSN: None     EISSN: 23048158     Source Type: Journal    
DOI: 10.3390/foods2040444     Document Type: Article

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