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pro vyhledávání: '"Jessica M. Filla"'
Publikováno v:
Dairy, Vol 4, Iss 4, Pp 594-605 (2023)
The rheological properties, e.g., viscosity and yield stress, of fermented concentrated milk products (protein content > 8%) are strongly dependent on their volume fraction. Post-treatment with high-power ultrasound can reduce the volume fraction of
Externí odkaz:
https://doaj.org/article/2ccb4f1d47fe4aff80e2b0fd301b82ce
Publikováno v:
Foods, Vol 10, Iss 4, p 715 (2021)
Whey protein pectin complexes can be applied to replace fat in food products, e.g., pudding and yogurt, contributing to creaminess while adding a source of protein and fiber. Production of these complexes is usually conducted on the laboratory scale
Externí odkaz:
https://doaj.org/article/8d165ed71ab54f8780fead7c3844fa7c
Autor:
Jessica M. Filla, Jörg Hinrichs
Publikováno v:
Journal of Food Engineering. 347:111437