Effect of acidification rate, acidification temperature, final pH, and stabilizer content on colloidal stability of whey-based pomegranate beverage
Author:
Affiliation:
1. Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Yazd, Iran
2. Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, Iran
Publisher
Informa UK Limited
Subject
Polymers and Plastics,Surfaces, Coatings and Films,Physical and Theoretical Chemistry
Link
https://www.tandfonline.com/doi/pdf/10.1080/01932691.2016.1141360
Reference21 articles.
1. Characterisation of volatile compounds in an alcoholic beverage produced by whey fermentation
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3. Protein denaturation and functional properties of Lenient Steam Injection heat treated whey protein concentrate
4. Hydrophobic interaction adsorption of whey proteins: Effect of temperature and salt concentration and thermodynamic analysis
5. Gelation of Whey Protein Concentrate in Acidic Conditions: Effect of pH
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