High hydrostatic pressure modification of whey protein concentrate for improved body and texture of lowfat ice cream.

Lim, S-Y; Swanson, B G; Ross, C F; Clark, S

Lim, S-Y; Swanson, B G; Ross, C F; Clark, S.

Affiliation

Lim SY; Department of Food Science and Human Nutrition, Washington State University, Pullman 99164-6376, USA.

J Dairy Sci ; 91(4): 1308-16, 2008 Apr.

Article in En | MEDLINE | ID: mdl-18349223

Subject(s)

Food Technology/methods; Hydrostatic Pressure; Ice Cream; Milk Proteins/chemistry; Sensation; Electrophoresis, Polyacrylamide Gel/methods; Food Handling/methods; Humans; Ice Cream/analysis; Ice Cream/standards; Rheology; Time Factors; Viscosity; Whey Proteins

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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Sensation / Food Technology / Hydrostatic Pressure / Ice Cream / Milk Proteins Limits: Humans Language: En Journal: J Dairy Sci Year: 2008 Document type: Article Affiliation country: United States Country of publication: United States

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