Rheology and microstructure of low-fat yoghurt produced with whey protein microparticles as fat replacer
Author:
Funder
Danish Dairy Research Foundation
Danish Ministry for Food, Agriculture and Fisheries
Publisher
Elsevier BV
Subject
Applied Microbiology and Biotechnology,Food Science
Reference49 articles.
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4. Functional properties of whey proteins affected by heat treatment and hydrodynamic high-pressure shearing;Dissanayake;Journal of Dairy Science,2009
5. Formation of whey protein/κ-casein complexes in heated milk: Preferential reaction of whey protein with κ-casein in the casein micelles;Donato;International Dairy Journal,2007
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