Physical, rheological, and microstructural properties of whey protein enriched yogurt influenced by heating the milk at different pH values

Journal of Food Processing and Preservation

Volumn 41, Issue 6, 2017, Pages

  Mahomud, Md Sultan ^a   Katsuno, Nakako ^a   Zhang, Lifen ^a   Nishizu, Takahisa ^a  

^a GIFU UNIVERSITY   (Japan)

Author keywords

heating; milk pH; protein complexes; rheology; whey protein

Indexed keywords

CASEIN; COMPLEX NETWORKS; DAIRY PRODUCTS; HEATING; MICELLES; PH; PROTEINS; RHEOLOGY;

CASEIN MICELLES; COMMERCIAL PRODUCTS; DEGREE OF ASSOCIATION; MICRO-STRUCTURAL PROPERTIES; PROTEIN COMPLEXES; TEXTURAL PROPERTIES; WATER HOLDING CAPACITY; WHEY PROTEINS;

PH EFFECTS;

EID: 85013674759     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/jfpp.13236     Document Type: Article

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