Effect of pasteurisation and foaming temperature on the physicochemical and foaming properties of nano-filtered mineral acid whey
Author:
Funder
Horizon 2020
Horizon 2020 Framework Programme
H2020 Marie Skłodowska-Curie Actions
Enterprise Ireland
Publisher
Elsevier BV
Subject
Applied Microbiology and Biotechnology,Food Science
Reference68 articles.
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3. The effect of temperature and ionic strength on the dimerisation of β-lactoglobulin;Aymard;International Journal of Biological Macromolecules,1996
4. Interactions of polysaccharides with β-lactoglobulin adsorbed films at the air-water interface;Baeza;Food Hydrocolloids,2005
5. Effect of pre-heating on the foaming properties of whey protein isolate using a membrane foaming apparatus;Bals;International Dairy Journal,2003
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1. Alteration of Physicochemical Properties and Heating Stability of Reconstituted Acid Whey Powder by Calcium Chelating Salts;Food and Bioprocess Technology;2023-09-08
2. Fermented whey beverages: A review of process fundamentals, recent developments and nutritional potential;International Journal of Dairy Technology;2023-07-15
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