Dairy protein stabilizers affect both rheological properties and growth of Zygosaccharomyces parabailii in lite salad dressings
Author:
Affiliation:
1. School of Food Science University of Idaho Moscow Idaho
2. School of Food Science Washington State University Pullman Washington
3. Department of Biological Engineering University of Idaho Moscow Idaho
Funder
National Institute of Food and Agriculture
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14069
Reference28 articles.
1. Rheological Characterization of Low-calorie Milk-based Salad Dressings
2. A peculiar stimulatory effect of acetic and lactic acid on growth and fermentative metabolism of Zygosaccharomyces bailii
3. Stability and rheological behaviour of salad dressing obtained with whey and different combinations of stabilizers
4. Physical Properties of Whey Protein Stabilized Emulsions as Related to pH and NaCl
5. Milk protein interfacial layers and the relationship to emulsion stability and rheology
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