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Fonterra research model may help industry manipulate protein bar texture
date:Jun 06, 2012
The research published in theJournal of Texture Studies investigated the effect of blending modified dairy proteins on the texture of high protein bars in order to develop a model for calculating the change in texture in high protein bars, as a result of changes in the types and ratios of protein used.

Led by RizanaImtiaz, a research technologist at dairy giant Fonterra, the team revealed that, whey protein concentrates seem to be important in reducing firmness over time, whilst milk protein c

12/21 20:09