Effect of modified fermented whey protein fortification on the functional, physical, microstructural, and sensory properties of low-fat yogurt
Munkh‐Amgalan Gantumur, Narantuya Sukhbaatar, Qiuwan Jiang, Enkhtsetseg Enkhtuya, Jialun Hu, Chenzhe Gao, Zhanmei Jiang, Aili Li, Aili Li
Topics & Concepts
Food scienceFortificationStreptococcus thermophilusIngredientWhey proteinChemistryWhey protein isolateFunctional foodFermented milk productsFermentationLactobacillusBacteriaLactic acidBiologyGeneticsProteins in Food SystemsProtein Hydrolysis and Bioactive PeptidesMuscle metabolism and nutrition