Functional properties of whey protein concentrate texturized at acidic pH: Effect of extrusion temperature

LWT

Volumn 57, Issue 1, 2014, Pages 290-298

  Nor Afizah, M ^a,b   Rizvi, Syed S H ^a  

^a Cornell University ^*  (United States)

^b UNIVERSITY PUTRA MALAYSIA   (Malaysia)

Author keywords

Cold set gelation; Emulsifying properties; Protein hydrophobicity; Supercritical fluid extrusion; Whey protein

Indexed keywords

AGGREGATES; EFFLUENT TREATMENT; EMULSIFICATION; EMULSIONS; EXTRUSION; GELS; HYDROPHOBICITY; PROTEINS; SOLUBILITY; SUPERCRITICAL FLUIDS;

ACIDIC PH; COLD-SET GELATION; EMULSIFYING PROPERTY; EXTRUSION TEMPERATURES; FUNCTIONAL PROPERTIES; PROTEIN HYDROPHOBICITY; SUPERCRITICAL FLUID EXTRUSION; TEXTURIZED WHEY PROTEINS; WHEY PROTEINS; WHEY PROTEINS CONCENTRATE;

GELATION;

EID: 84894236928     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2014.01.019     Document Type: Article

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