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Foaming properties of whey protein isolate and [lambda]-carrageenan mixed systems
(University of Missouri--Columbia, 2013)
Heating protein with polysaccharide under a net negative condition can induce the formation of soluble complex with improved functional properties. Studies on foaming properties of whey protein isolate (WPI) with polysaccharide ...
Application of whey protein-polysaccharide complexes in aerated dairy gels
([University of Missouri--Columbia], 2014)
Previous research has shown that heated soluble complexes of whey protein isolate (WPI) with polysaccharides can improve both foam stability and acid-induced gel strength. We utilized these complexes in aerated dairy gels, ...
Improved heat stability of whey protein isolate by glycation with inulin
(University of Missouri--Columbia, 2015)
Glycation between protein and saccharide has been shown to improve heat stability of protein. In this study, inulin, a healthy dietary fiber, was selected for glycation with whey protein isolate (WPI). Conjugates were ...