Effect of heat treatment and solution preparation procedure on colloidal stability of whey protein sour cherry beverage-Reference-Cited by-同舟云学术

Effect of heat treatment and solution preparation procedure on colloidal stability of whey protein sour cherry beverage

Published:2018-01-15 Issue:3 Volume:71 Page:781-790
ISSN:1364-727X
Container-title:International Journal of Dairy Technology
language:en
Short-container-title:Int J Dairy Technol

Author:

Ahmadi Sayede Fateme¹^ORCID,Nasirpour Ali¹^ORCID,Goli Sayed Amir H.¹,Riahi Esmaeil²

Affiliation:

1. Department of Food Science and Technology; College of Agriculture; Isfahan University of Technology; Esfahan 84156-83111 Iran

2. The Kraft Heinz Company; Glenview Illinois 60020 USA

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/1471-0307.12498/fullpdf

Reference25 articles.

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2. Formulation and fuzzy modeling of viscosity of an orange-flavored carboxymethylcellulose-whey protein isolate beverage;Abughoush;International Journal of Food Engineering,2008

3. Dynamic modelling of whey protein-saliva interactions in the mouth and relation to astringency in acidic beverages;Andrewes;International Dairy Journal,2011

4. Hydrophobic interaction adsorption of whey proteins: Effect of temperature and salt concentration and thermodynamic analysis;Bonomo;Journal of Chromatography B,2006

5. Structure and functionality of whey protein concentrate-based products with different water contents;Cassiani;Food and Bioprocess Technology,2011

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