Effect of modified whey protein concentrate on physical properties and stability of whipped cream
Author:
Publisher
Elsevier BV
Subject
General Chemical Engineering,General Chemistry,Food Science
Reference17 articles.
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2. Rheological characterization of experimental dairy creams formulated with locust bean gum (LBG) and λ-carrageenan combinations;Camacho;International Dairy Journal,2005
3. Effect of whey protein concentrate addition on the physical properties of homogenized sweetened dairy creams;Emam-Djome;International Journal of Dairy Technology,2008
4. Water vapor permeability, solubility, and tensile properties of heat-denatured versus native whey protein films;Gago;Journal of Food Science,1999
5. Effect of dynamic heat treatment on the physical properties of whey protein foams;Nicorescu;Food Hydrocolloids,2009
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