Density, viscosity and surface tension of whey protein concentrate solutions

Journal of Food Process Engineering

Volumn 32, Issue 2, 2009, Pages 235-247

  Gonzalez Tello P ^a   Camacho, F ^a   Guadix, E M ^a   Luzon G ^a   Gonzalez P A ^b  

^a UNIVERSITY OF GRANADA   (Spain)

^b UNIVERSITY OF ALMERÍA   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

APPARENT VISCOSITIES; ARITHMETIC MEANS; AVERAGE DEVIATIONS; CRITICAL SURFACE TENSIONS; DYNAMIC VISCOSITIES; EMPIRICAL FUNCTIONS; EXPERIMENTAL DATUM; HIGH SHEAR RATES; MASS FRACTIONS; MEAN DEVIATIONS; NEWTONIANS; RHEOLOGICAL BEHAVIORS; SHEAR RATES; SKIMMED MILKS; SURFACE TENSION VALUES; WHEY PROTEIN CONCENTRATES;

RHEOLOGY; SHEAR DEFORMATION; SHEAR FLOW; SURFACE CHEMISTRY; SURFACE PROPERTIES; SURFACE TENSION; SURFACE WAVES; VISCOSITY; WETTING;

CAPILLARITY;

EID: 63849286576     PISSN: 01458876     EISSN: 17454530     Source Type: Journal    
DOI: 10.1111/j.1745-4530.2007.00213.x     Document Type: Article

References (15)

1. ADHIKARI, B., HOWES, T., SHRESTHA, A. BHANDARI, B.R. 2007. Effect of surface tension and viscosity on the surface stickiness of carbohydrate and protein solutions. J. Food Eng. 79, 1136 1143.
2. ALIZADEHFARD, M.R. WILEY, D.E. 1996. Non-Newtonian behaviour of whey protein solutions. J. Dairy Res. 63, 315 320.
3. DICKINSON, E. 2001. Milk protein interfacial layers and relationship to emulsion stability and rheology. Colloids Surf., B 20, 197 210.
4. FITZGERALD, R.J. MEISEL, H. 2003. Milk protein hydrolysates and bioactive peptides. In Advanced Dairy Chemistry Part B, 3rd Ed P.F. Fox P.L.H. McSweeney, eds.) pp. 675 698, Kluwer AcademicPlenum Publishers, New YorkBostonDordrechtLondonMoscow.
5. GONZÁLEZ-TELLO, P., CAMACHO, F., JURADO, E., PÁEZ, M.P. GUADIX, E.M. 1994a. Enzymatic hydrolysis of whey proteins: I. Kinetic models. Biotechnol. Bioeng. 44, 523 528.
6. GONZÁLEZ-TELLO, P., CAMACHO, F., JURADO, E., PÁEZ, M.P. GUADIX, E.M. 1994b. Enzymatic hydrolysis of whey proteins: II. Molecular-weight range. Biotechnol. Bioeng. 44, 529 532.
7. HERCEG, Z., LELAS, V. SKREBLIN, M. 2002. Influence of tribomechanic micronisation on the rheological properties of whey proteins. Food Technol. Biotechnol. 4 (2 145 155.
8. HERMANNSON, A.M. 1975. Functional properties of proteins for foods flow properties. J. Texture Studies 5, 425 439.
9. LIDE, D.R., ed. 2001. Handbook of Chemistry and Physics, CRC Press, Boca RatonNew YorkLondonTokyo.
10. MORISON, K.R. MACKAY, F.M. 2001. Viscosity of lactose and whey protein solution. Int. J. Food Prop. 4 (3 441 454.
11. ROEHL, D. JELEN, P. 1988. Surface tension of whey and whey derivatives. J. Dairy Sci. 71 (12 3167 3172.
12. SCHLIMME, E. MEISEL, H. 1995. Bioactive peptides derived from milk proteins: Structural, physiological and analytical aspects. Nahrung 39 (1 1 20.
13. SINGH, A.M. DALGLEISH, D.G. 1998. The emulsifying properties of hydrolyzates of whey proteins. J. Dairy Sci. 8 (4 918 924.
14. TANG, Q., MUNRO, P. MCCARTHY, O. 1993. Rheology of whey protein concentrate solutions as a function of concentration, temperature, pH and salt concentration. J. Dairy Res. 60, 349 361.
15. WALTRA, P. JENNESS, R. 1984. Dairy Chemistry and Physics, pp. 211 214, John Wiley and Sons, Toronto, Canada.