Emulsion characteristics of salad dressings as affected by caprine whey protein concentrates
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DOI: 10.1080/10942912.2017.1409759
Abstract: ABSTRACT Caprine whey protein concentrates (WPC) were incorporated as emulsifiers in a salad dressing. The concentrates were manufactured by ultrafiltration-diafiltration with or without previous clarification by thermocalcic precipitation. Aggregates obtained in the clarification treatment and… read more here.
Keywords: emulsion characteristics; protein concentrates; caprine whey; caprine ... See more keywords