INFLUENCE OF PARTICULATED WHEY PROTEIN CONCENTRATE ON THE RHEOLOGICAL AND SENSORY PROPERTIES OF LOW FAT YOGHURT.

Characterization of Whey Protein Isolate Covalently Modified with Phenolic Compounds 2: Physiochemical and Emulsifying Properties

RHEOLOGICAL PROPERTIES OF ACIDIFIED HEATED SKIM MILK AS AFFECTED BY THE ADDITION OFWHEY PROTEIN CON'CENTRA TES

SOME BIOLOGICAL PROPERTIES OF WHEY PROTEINS

FUNCTIONAL PROPERTITES OF THE COPRECIPITATION OF Ml,!NG AND WHEY PROTEINS

Formulation and Application of Whey-Protein Based Coatings for Improved Paperboard Properties

Functional Properties of Whipped Cream as Affected by Addition of Β-Lactoglobulin and Α-Lactalbumin

Effect of pH, Carbohydrates, and NaCl on Functional Properties of Whey Proteins

PRODUCTION OF EDIBLE COATING FROM WHEY PROTEIN

Improving the Functional Properties of Bio-yogurt by Adding Whey Protein Concentrate and Arabic Gum