Effect of hydration of microparticulated whey protein ingredients on their gelling behaviour in a non-fat milk system

Research output: Contribution to journalJournal articleResearchpeer-review

Isabel Celigueta Torres, Gülsüm Mutaf, Flemming Hofmann Larsen, Richard Ipsen

Original languageEnglish
JournalJournal of Food Engineering
Pages (from-to)31-37
Number of pages7
Publication statusPublished - 2016

    Research areas

  • Microparticulated whey protein, Yoghurt, H-1 nuclear magnetic resonance, Rheology, Hydration

ID: 164297763