Rheology and microstructure of low-fat yoghurt produced with whey protein microparticles as fat replacer

International Dairy Journal

Volumn 81, Issue , 2018, Pages 62-71

  Torres, Isabel Celigueta ^a,d   Amigo, José Manuel ^a   Knudsen, Jes Christian ^a   Tolkach, Alexander ^b   Mikkelsen, Bente Østergaard ^c   Ipsen, Richard ^a  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

^b Bayerische Milchindustrie EG   (Germany)

^c Arla Foods   (Denmark)

^d NESTLÉ RESEARCH CENTER   (Switzerland)

Author keywords

[No Author keywords available]

Indexed keywords

ELASTICITY; MICROSTRUCTURE;

ALPHA-LACTALBUMIN; BETA-LACTOGLOBULIN; CHEMICAL AND PHYSICAL CHARACTERISTICS; MICROPARTICULATED WHEY PROTEINS; PROTEIN AGGREGATES; RHEOLOGICAL PROPERTY; SERUM SEPARATION; WHEY PROTEIN ISOLATE;

PROTEINS;

EID: 85042845851     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2018.01.004     Document Type: Article

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