Food and Nutrition Sciences
Vol.6 No.6(2015), Paper ID 55719, 10
pages
DOI:10.4236/fns.2015.66060
Whey Protein-Carboxymethylcellulose Obtained by Complex Coacervation as an Ingredient in Probiotic Fermented Milk
Maria Elisa Caetano-Silva, Caroline Dário Capitani, Adriane Elisabete Costa Antunes, Erna Vougt, Vera Sonia Nunes da Silva, Maria Teresa Bertoldo Pacheco
Faculty of Food Engineering, University of Campinas, Campinas, Brazil
School of Applied Sciences, University of Campinas, Limeira, Brazil
School of Applied Sciences, University of Campinas, Limeira, Brazil
Food Science and Technology Institute, Federal University of Rio Grande do Sul, Porto Alegre, Brazil
Chemistry Center of Food and Applied Nutrition, Institute of Food Technology (ITAL), Campinas, Brazil
Chemistry Center of Food and Applied Nutrition, Institute of Food Technology (ITAL), Campinas, Brazil
Copyright © 2015 Maria Elisa Caetano-Silva, Caroline Dário Capitani, Adriane Elisabete Costa Antunes, Erna Vougt, Vera Sonia Nunes da Silva, Maria Teresa Bertoldo Pacheco et al. This is
an open access article distributed under the Creative Commons Attribution
License, which permits unrestricted use, distribution, and reproduction in any
medium, provided the original work is properly cited.
How to Cite this Article
Caetano-Silva, M. , Capitani, C. , Antunes, A. , Vougt, E. , da Silva, V. and Pacheco, M. (2015) Whey Protein-Carboxymethylcellulose Obtained by Complex Coacervation as an Ingredient in Probiotic Fermented Milk.
Food and Nutrition Sciences,
6, 571-580. doi:
10.4236/fns.2015.66060.