Textural performance of crosslinked or reduced-calcium milk protein ingredients in model high-protein nutrition bars

Author:

Banach J.C.,Clark S.,Metzger L.E.,Lamsal B.P.

Funder

Dairy Research Institute

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference36 articles.

1. Instrumental and sensory texture attributes of high-protein nutrition bars formulated with extruded milk protein concentrate;Banach;J. Food Sci.,2016

2. Microstructural changes in high-protein nutrition bars formulated with extruded or toasted milk protein concentrate;Banach;J. Food Sci.,2016

3. Texture and other changes during storage in model high-protein nutrition bars formulated with modified milk protein concentrates;Banach;LWT Food Sci. Tech. (Paris),2014

4. Book, S. 2008. Protein Ingredients for Health and Texture. Prepared Foods. Accessed Jan. 20, 2016. http://www.preparedfoods.com/articles/105676-protein-ingredients-for-health-and-texture-february-2008

5. Dairy Management Inc. 2015. Micellar casein concentrate. U.S. Dairy Export Council. Accessed Jan. 20, 2016. http://www.thinkusadairy.org/resources-and-insights/resources-and-insights/product-resources/micellar-casein-concentrate-ingredients

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