Whey protein phospholipid concentrate and delactosed permeate: Applications in caramel, ice cream, and cake

Journal of Dairy Science

Volumn 99, Issue 9, 2016, Pages 6948-6960

  Levin, M A ^a   Burrington, K J ^a   Hartel, R W ^a  

^a UNIVERSITY OF WISCONSIN MADISON   (United States)

Author keywords

cake; caramel; delactosed permeate; ice cream; whey protein phospholipid concentrate

Indexed keywords

PHOSPHATIDYLCHOLINE; PHOSPHOLIPID; WHEY PROTEIN;

ANALYSIS; ANIMAL; CHEESE; CHEMISTRY; COLORIMETRY; DAIRY PRODUCT; FOOD ANALYSIS; FOOD HANDLING; ICE CREAM; MILK; VISCOSITY;

ANIMALS; CHEESE; COLORIMETRY; DAIRY PRODUCTS; FOOD ANALYSIS; FOOD HANDLING; ICE CREAM; LECITHINS; MILK; PHOSPHOLIPIDS; VISCOSITY; WHEY PROTEINS;

EID: 84991030688     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2016-10975     Document Type: Article

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