Formulation and characterization of low-fat breakfast cream using conjugated whey protein and modified starch
Ali Mahyian, Elham Mahdian, Esmaeil Ataye-Salehi, Seid Mahdi Jafari
Topics & Concepts
Whey proteinFood scienceStarchWhey protein isolateChemistryModified starchConjugated systemCharacterization (materials science)Conjugated linoleic acidChromatographyBiochemistryMaterials scienceOrganic chemistryPolymerNanotechnologyFatty acidLinoleic acidProteins in Food SystemsFood Chemistry and Fat AnalysisMicroencapsulation and Drying Processes