Influence of novel food processing technologies on the rheological and thermophysical properties of whey proteins

Journal of Food Engineering

Volumn 87, Issue 1, 2008, Pages 64-73

  Krešić, Greta ^a   Lelas, Vesna ^b   Jambrak, Anet Režek ^b   Herceg, Zoran ^b   Brnčić, Suzana Rimac ^b  

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

^b UNIVERSITY OF ZAGREB   (Croatia)

Author keywords

High pressure; Initial freezing point; Rheology; Tribomechanical activation; Ultrasound; Whey protein concentrate; Whey protein isolate

Indexed keywords

HIGH PRESSURE EFFECTS; PROTEINS; RHEOLOGY; SOLUBILITY; VISCOSITY;

PROTEIN CONCENTRATE; PROTEIN ISOLATE; TRIBOMECHANICAL ACTIVATION;

FOOD PROCESSING;

EID: 39549116952     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2007.10.024     Document Type: Article

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