Effects of polymerized whey protein prepared directly from cheese whey as fat replacer on physiochemical, texture, microstructure and sensory properties of low-fat set yogurt

LWT

Volumn 115, Issue , 2019, Pages

  Fang, Tianqi ^a   Shen, Xue ^a   Hou, Juncai ^b   Guo, Mingruo ^b,c  

^a JILIN UNIVERSITY   (China)

^b NORTHEAST AGRICULTURAL UNIVERSITY   (China)

^c UNIVERSITY OF VERMONT   (United States)

Author keywords

Fat replacer; Low fat yogurt; Microstructure; Polymerized whey protein; Sensory property

Indexed keywords

DAIRY PRODUCTS; MEMBRANE TECHNOLOGY; MICROFILTRATION; MICROSTRUCTURE; PARTICLE SIZE; PARTICLE SIZE ANALYSIS; PROTEINS; TEXTURES;

APPARENT VISCOSITY; LOW-FAT YOGURT; MEMBRANE SEPARATION TECHNOLOGY; PROTEIN CONTENTS; SENSORY PROPERTIES; SEQUENTIAL PROCESS; TEXTURAL CHARACTERISTIC; WHEY PROTEINS;

DAIRIES;

EID: 85069843114     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2019.108268     Document Type: Article

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