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Novel heat stable protein ingredients for clear beverage products and delivery of bioactive compounds
The TechnologyResearchers at the University of Tennessee have discovered novel methods to stabilize whey proteins while simultaneously instilling transparency after thermal pasteurization and sterilization. The transparent property encourages marketability and shelf-life storage stability for popular clear food and beverage products. Thermo-stable proteins...
Published: 6/13/2013   |   Updated: 6/12/2013   |   Inventor(s): Qixin Zhong
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Category(s): Agriculture