Quality attributes of the set-style skimmed yoghurt containing enzymatic cross-linked or thermal polymerized whey protein isolate
Impacts of replacing of milk proteins with two modified whey protein isolates (WPIs) on quality of set-style skimmed yoghurt were assessed. WPI dispersion (35 g protein/kg) was cross-linked by transglutaminase for 5–10 min or polymerized at 90°C or 100°C for 10–30 min, mixed with skimmed milk (35 g...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2017-01-01
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| Series: | CyTA - Journal of Food |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1080/19476337.2016.1200673 |