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Improving the structure and rheology of high protein, low fat yoghurt with undenatured whey proteins

Year: 2015

Type: article

Source: International Dairy Journal

DOI: 10.1016/j.idairyj.2015.02.002

Authors: Camilla Elise Jørgensen, Roger K. Abrahamsen, Elling-Olav Rukke, Anne-Grethe Johansen, Reidar B. Schüller, Siv B. Skeie

Institutions: Tine (Norway), Norwegian University of Life Sciences

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W2093722845

FWCI: 5.438

Cites: 57

Cited by: 82

Related to: 10