On the heat stability of whey protein: Effect of Sodium hexametaphosphate

RasouliI, M, Abbasi, S, Azarkia, F et al. (1 more author) (2020) On the heat stability of whey protein: Effect of Sodium hexametaphosphate. International Journal of Dairy Technology, 73 (1). pp. 46-56. ISSN 1364-727X

Abstract

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Copyright, Publisher and Additional Information: © 2019, Society of Dairy Technology. This is the peer reviewed version of the following article: RasouliI, M, Abbasi, S, Azarkia, F et al. (1 more author) (2019) On the heat stability of whey protein: Effect of Sodium hexametaphosphate. International Journal of Dairy Technology. ISSN 1364-727X, which has been published in final form at https://doi.org/10.1111/1471-0307.12626. This article may be used for non-commercial purposes in accordance with Wiley Terms and Conditions for Use of Self-Archived Versions.
Keywords: Whey protein; Protein–hydrocolloid interaction; Thermal processing; Stabilisation
Dates:
  • Accepted: 15 June 2019
  • Published (online): 15 July 2019
  • Published: February 2020
Institution: The University of Leeds
Academic Units: The University of Leeds > Faculty of Environment (Leeds) > School of Food Science and Nutrition (Leeds) > FSN Colloids and Food Processing (Leeds)
Depositing User: Symplectic Publications
Date Deposited: 15 Jul 2019 08:51
Last Modified: 15 Jul 2020 00:38
Status: Published
Publisher: Wiley
Identification Number: https://doi.org/10.1111/1471-0307.12626

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