Effects of high pressure on functionality of whey protein concentrate and whey protein isolate

Lait

Volumn 86, Issue 4, 2006, Pages 303-315

  Krešić, Greta ^a   Lelas, Vesna ^b   Herceg, Zoran ^b   Režek, Anet ^b  

^a Faculty of Economics and Tourism "dr Mijo Mirkovi "   (Croatia)

^b UNIVERSITY OF ZAGREB   (Croatia)

Author keywords

Emulsifying properties; Foaming properties; High pressure; Solubility; Surface hydrophobicity; Whey protein concentrate; Whey protein isolate

Indexed keywords

EID: 33748335473     PISSN: 00237302     EISSN: 12979694     Source Type: Journal    
DOI: 10.1051/lait:2006012     Document Type: Article

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