Ultra-high temperature (UHT) stability of chocolate flavored high protein beverages.
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DOI: 10.1111/1750-3841.15397
Abstract: The effects of two milk protein formulations and κ-carrageenan concentration (0, 0.01, 0.03, and 0.05%) on UHT (145 °C) fouling behavior and physical properties of chocolate flavored high protein beverages were studied. These two beverage… read more here.
Keywords: protein; choco; chocolate flavored; flavored high ... See more keywords
Invited review: Astringency in whey protein beverages.
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DOI: 10.3168/jds.2020-18303
Abstract: Astringency is the sensation of mouth drying and puckering, and it has also been described as a loss of lubrication in the mouth. Astringency is perceived as an increase in oral friction or roughness. Astringency… read more here.
Keywords: invited review; astringency; whey protein; whey ... See more keywords