Characterisation and processing attributes of isolated wheat protein ingredients in dairy-type emulsions

作者： I Kaur

DOI:

关键词: Food science 、 Milk protein 、 Protein engineering 、 Biotechnology 、 Materials science 、 Modified milk ingredients 、 Casein 、 Sugar

摘要: Recombined dairy products are commonly produced using various dry milk ingredients, fat, sugar and water. This research work examined the possibility of replacing protein, specifically casein/caseinates, with Isolated Wheat Protein (IWP) in r

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Characterisation and processing attributes of isolated wheat protein ingredients in dairy-type emulsions

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Characterisation and processing attributes of isolated wheat protein ingredients in dairy-type emulsions

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