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Modified whey protein compositions having improved foaming properties
Modified whey protein compositions having improved foaming properties
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机译:具有改善的起泡性能的改性乳清蛋白组合物
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摘要
Methods for improving the foaming properties of whey protein preparations by contacting an aqueous solution containing whey protein with a phospholipase are disclosed. Treatment of a whey protein preparation with a phospholipase results in a whey protein preparation having improved foam overrun and foam stability when whipped, as compared to a whey protein preparation that is not treated with a phospholipase.
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