Predictive Response Surface Model for Heat-Induced Rheological Changes and Aggregation of Whey Protein Concentrate

Journal of Food Science

Volumn 80, Issue 2, 2015, Pages E326-E333

  Alvarez, Pedro A ^a   Emond, Charles ^b   Gomaa, Ahmed ^b,d   Remondetto, Gabriel E ^c   Subirade, Muriel ^b  

^a WK Kellogg Foundation   (United States)

^b UNIVERSITÉ LAVAL   (Canada)

^c Agropur Dairy Cooperative   (Canada)

^d NATIONAL RESEARCH CENTRE   (Egypt)

Author keywords

Box Behnken model; Dynamic rheology; Fourier transform infrared; Heat processing; Whey protein concentrate

Indexed keywords

MILK PROTEIN; WHEY PROTEIN;

CHEMISTRY; EMPIRICAL RESEARCH; FLOW KINETICS; FOOD HANDLING; HEAT; INFRARED SPECTROSCOPY; PARTICLE SIZE; VISCOSITY;

EMPIRICAL RESEARCH; FOOD HANDLING; HOT TEMPERATURE; MILK PROTEINS; PARTICLE SIZE; RHEOLOGY; SPECTROSCOPY, FOURIER TRANSFORM INFRARED; VISCOSITY;

EID: 84941741995     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.12747     Document Type: Article

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