Browsing 2019 Theses (MU) by Title "The incorporation of preheated whey protein isolate and pectin complexes as natural emulsifiers and stabilizers in processed cheddar cheese sauce"
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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 ...