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2015•International Dairy JournalRequires access

Improving the structure and rheology of high protein, low fat yoghurt with undenatured whey proteins

Camilla Elise Jørgensen, Roger K. Abrahamsen, Elling‐Olav Rukke, Anne‐Grethe Johansen, Reidar Barfod Schüller, Siv Skeie

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Key concepts: Whey protein, Casein, Chemistry, Food science, Whey protein isolate, Rheology, Denaturation (fissile materials), Milk protein

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Improving the structure and rheology of high protein, low fat yoghurt with undenatured whey proteins — Research Paper | ScholarLens