Possibility of nutritional enrichment of whipped dairy products with whey proteins treated with high pressure

Mljekarstvo

Herceg, Zoran¹  Krešić, Greta²  Lelas, Vesna¹ 

[1] Faculty of Tourism and Hospitality Management, Opatija

关键词: foaming properties;    high pressure;    β-lactoglobulin;    whey protein isolate;   

DOI  :  

学科分类：工程和技术（综合）

来源: Hrvatska Mljekarska Udruga

【 摘 要 】

Nutritional value in addition to diverse physico-chemical and functional properties make whey proteins highly suitable for food purpose. One of important functional demand of whey proteins is their capability to induce and stabilize...

【 授权许可】

Unknown