Comparative study of denaturation of whey protein isolate (WPI) in convective air drying and isothermal heat treatment processes

Food Chemistry

Volumn 141, Issue 2, 2013, Pages 702-711

  Haque, M Amdadul ^a   Aldred, Peter ^a   Chen, Jie ^b   Barrow, Colin J ^c   Adhikari, Benu ^a  

^a UNIVERSITY OF BALLARAT   (Australia)

^b JIANGNAN UNIVERSITY   (China)

^c DEAKIN UNIVERSITY   (Australia)

Author keywords

Convective drying; Denaturation kinetics; Drying kinetics; High hydrostatic pressure; Isothermal heat treatment; Single droplet; Whey protein isolate

Indexed keywords

AIR; BODY FLUIDS; DENATURATION; DROPS; DRYING; HEAT TREATMENT; HYDRAULICS; HYDROSTATIC PRESSURE; ISOTHERMS; PROTEINS; SOLAR DRYERS;

CONVECTIVE DRYING; DENATURATION KINETICS; DRYING KINETIC; HIGH HYDROSTATIC PRESSURE; ISOTHERMAL HEAT TREATMENTS; SINGLE DROPLET; WHEY PROTEIN ISOLATE;

HEAT CONVECTION;

ALPHA LACTALBUMIN; BETA LACTOGLOBULIN; BOVINE SERUM ALBUMIN; MILK PROTEIN;

AIR TEMPERATURE; ARTICLE; COMPARATIVE STUDY; DENATURATION; ENVIRONMENTAL FACTOR; ENVIRONMENTAL TEMPERATURE; FLUORESCENCE SPECTROSCOPY; HEAT TREATMENT; HYDROSTATIC PRESSURE; KINETICS; VELOCITY;

BOVINAE;

EID: 84878164984     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.03.035     Document Type: Article

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