Crucial role of remaining lactose in whey protein isolate powders during storage

Journal of Food Engineering

Volumn 195, Issue , 2017, Pages 206-216

  Norwood, Eve Anne ^a,b   Pezennec, Stéphane ^b   Burgain, Jennifer ^c   Briard Bion, Valérie ^b   Schuck, Pierre ^b   Croguennec, Thomas ^b   Jeantet, Romain ^b   Le Floch Fouéré, Cécile ^b  

^a CNIEL Centre Nationa Interprofessionel de l'Economie Laitière   (France)

^b AGROCAMPUS OUEST   (France)

^c UNIVERSITÉ DE LORRAINE   (France)

Author keywords

Lactose; Storage; Whey proteins; WPC; WPI

Indexed keywords

ENERGY STORAGE; POWDERS; PROTEINS; SUGARS;

FUNCTIONAL CHANGES; LACTOSE; MAILLARD REACTION; SMALL VARIATIONS; WHEY PROTEIN ISOLATE; WHEY PROTEIN POWDERS; WHEY PROTEINS;

FOOD STORAGE;

EID: 84991687084     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2016.10.010     Document Type: Article

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