Emulsion characteristics of salad dressings as affected by caprine whey protein concentrates
Caprine whey protein concentrates (WPC) were incorporated as emulsifiers in a salad dressing. The concentrates were manufactured by ultrafiltration-diafiltration with or without previous clarification by thermocalcic precipitation. Aggregates obtained in the clarification treatment and a commercial...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2018-01-01
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| Series: | International Journal of Food Properties |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1080/10942912.2017.1409759 |