Performance of Ingredients in a Soybean Whipped Topping: A Response Surface Analysis

Journal of Food Science

Volumn 53, Issue 6, 1988, Pages 1761-1765

  CHOW, EDWARD T S ^a,b   WEI, L S ^a,b   DEVOR, RICHARD E ^a,b   STEINBERG, M P ^a,b  

^a Yung Wah industrial Co ^*  (Singapore)

^b UNIVERSITY OF ILLINOIS AT URBANA CHAMPAIGN   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84985186257     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1988.tb07836.x     Document Type: Article

References (26)

1. Rising casein prices spur efforts on economical, functional replacers
2. Soy fiber concentrate aids in producing foods that meet nutritional guidelines
3. Multi‐factor experimental designs for exploring response surfaces
4. Application of two‐level fractional factorial designs in development of a soybean whipped topping
5. Preparation of whipping cream from frozen cream
6. Stable foams from unhydrolized soybean protein
7. Milks and milk products
8. Methods of studying functional characteristics of vegetable proteins
9. The Manufacture of powdered whipping creams
10. The role of ingredients in the formulation of whipped toppings
11. Vegetable protein application in yogurt, coffee creamers and whip topping
12. Control of chalkiness in soymilk
13. A response surface methodology approach to the optimization of whipping properties of an ultrafiltered soy product
14. Cooked Flavor in Sterile Illinois Soybean Beverage
15. Technical application of protein whipping agents in sugar confectionery
16. Emulsifiers: milk proteins
17. Illinois process for preparation of soy milk
18. ACS Symposium Series 92
19. Effect of heat and other factors upon foaming properties of whey protein concentrates
20. Water absorption of soybean
21. Proper choice of surfactants
22. Structure and properties of ice cream emulsions
23. Rheology and water imbibing of major fractions of soybean beverage