New Projects in 2008

Processing Aids in Protein-Based Ingredients
Theodore P. Labuza, University of Minnesota 

This project will investigate how processing aids affect turbidity, gelation and phase separation of whey protein-based beverages.  Minimizing turbidity, gelation and phase separation in whey protein-based beverages is crucial to the beverage industry in order to create high-quality, homogenous and shelf-stable products.