Ultra‐high temperature (UHT) stability of chocolate flavored high protein beverages
Author:
Affiliation:
1. School of Agriculture and Food Sciences The University of Queensland Brisbane Queensland Australia
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15397
Reference34 articles.
1. Innovative Uses of Milk Protein Concentrates in Product Development
2. Casein, Caseinates, and Milk Protein Concentrates
3. A Critical Review of Milk Fouling in Heat Exchangers
4. Dairy Ingredients in Infant and Adult Nutrition Products
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1. Prior denaturation and aggregation of whey proteins: is this a useful strategy for increasing the content of these proteins in UHT high-protein dairy beverages?;Food and Bioproducts Processing;2024-03
2. Stability of milk proteins subjected to UHT treatments: challenges and future perspectives;Critical Reviews in Food Science and Nutrition;2023-08-26
3. Influence of hydrocolloids and natural emulsifier in the physical stability of UHT oat beverage;Food Science and Technology International;2023-06-02
4. Sedimentation in UHT high-protein dairy beverages: Influence of sequential preheating coupled with homogenisation or supplementation with carbohydrates;International Dairy Journal;2023-02
5. Review on mechanisms leading to fouling and stability issues related to heat treatment of casein-based RTD beverages;Food and Bioproducts Processing;2022-11
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