Functionality of extrusion - Texturized whey proteins

Journal of Dairy Science

Volumn 86, Issue 11, 2003, Pages 3775-3782

  Onwulata, C I ^a   Konstance, R P ^a   Cooke, P H ^a   Farrell Jr , H M ^a  

^a EASTERN REGIONAL RESEARCH CENTER   (United States)

Author keywords

Extrusion; Functionality; Texturization; Whey proteins

Indexed keywords

MILK PROTEIN; WHEY PROTEIN;

ANIMAL; ARTICLE; CHEMISTRY; FOOD HANDLING; GEL; INSTRUMENTATION; METHODOLOGY; PH; PROTEIN DENATURATION; PROTEIN FOLDING; SOLUBILITY; TEMPERATURE;

ANIMALS; FOOD HANDLING; FOOD TECHNOLOGY; GELS; HYDROGEN-ION CONCENTRATION; MILK PROTEINS; PROTEIN DENATURATION; PROTEIN FOLDING; SOLUBILITY; TEMPERATURE;

EID: 1542754187     PISSN: 00220302     EISSN: None     Source Type: Journal    
DOI: 10.3168/jds.S0022-0302(03)73984-8     Document Type: Article

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