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Effect of homogenization pressure and whey protein source on rheological properties of heat-set whey protein emulsion gels
(Texas A&M University, 2003)
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. ...