Browsing Graduate School - MU Theses and Dissertations (MU) by Title "The incorporation of preheated whey protein isolate and pectin complexes as natural emulsifiers and stabilizers in processed cheddar cheese sauce"
Now showing items 1-1 of 1
-
The incorporation of preheated whey protein isolate and pectin complexes as natural emulsifiers and stabilizers in processed cheddar cheese sauce
(University of Missouri--Columbia, 2019)Processed products that contain no artificial ingredients are becoming a new trend and there is a need to develop emulsifiers and stabilizers for clean label application. Whey protein isolate (WPI) has excellent emulsifying ...