46 research outputs found
Production of hydrophobic amino acids from biobased resources: wheat gluten and rubber seed proteins
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Rheological, physical and sensorial evaluation of cookies supplemented with dairy powders
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Influences of lactose hydrolysis of milk and sugar reduction on some physical properties of ice cream
No full textEffect of CaCl2 and KCl on Physiochemical Properties of Model Nutritional Beverages Based on Whey Protein Stabilized Oil-in-Water Emulsions
No full textProtein microspheres as structuring agents in lipids: potential for reduction of total and saturated fat in food products
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