Incorporating whey protein aggregates produced with heat and ultrasound treatment into rennet gels and model non-fat cheese systems
Charitha J. Gamlath, Thomas Leong, Muthupandian Ashokkumar, Gregory J.O. Martin
Topics & Concepts
RennetSyneresisWhey proteinChemistryWhey protein isolateRheologyFood scienceProtein aggregationChromatographyChemical engineeringCaseinMaterials scienceBiochemistryEngineeringComposite materialProteins in Food SystemsMicroencapsulation and Drying ProcessesProbiotics and Fermented Foods