Effect of homogenization pressure and whey protein source on rheological properties of heat-set whey protein emulsion gels /

Emulsions with 10% protein and 20% butter oil were prepared by dispersing sweet whey protein concentrate (SWPC), acid whey protein concentrate (AWPC), or AWPC + glycomacropeptide (GMP) in distilled water with butteroil. The mixture was heated to 65⁰C and homogenized at 20 and 90 MPa. Whey protein e...

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Bibliographic Details

Main Author:	Suhareli, Rudianto, 1979-
Format:	Thesis eBook
Language:	English
Published:	[Place of publication not identified] : [publisher not identified] ; 2003.
Subjects:	Major food science and technology.
Online Access:	Link to OAKTrust copy