Heat-Induced Changes in κ-Carrageenan-Containing Chocolate-Flavoured Milk Protein Concentrate Suspensions under Controlled Shearing

Heat-Induced Changes in κ-Carrageenan-Containing Chocolate-Flavoured Milk Protein Concentrate Suspensions under Controlled Shearing

Milk protein dispersions containing added cocoa powder (1.5% (<i>w</i>/<i>w</i>)) and sucrose (7% (<i>w</i>/<i>w</i>)) and varying levels of κ-carrageenan (0.01, 0.03, or 0.05% <i>w</i>/<i>w</i>) were subjected to combined heat...

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Bibliographic Details
Main Authors: Anushka Mediwaththe, Thom Huppertz, Jayani Chandrapala, Todor Vasiljevic
Format: Article
Language:English
Published: MDPI AG 2023-12-01
Series:Foods
Subjects:
milk protein concentrate
heat stability
shear
κ-carrageenan
chocolate flavour
Online Access:https://www.mdpi.com/2304-8158/12/24/4404

Internet

https://www.mdpi.com/2304-8158/12/24/4404

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