Reduction of particle size based on superfine grinding: Effects on structure, rheological and gelling properties of whey protein concentrate

Journal of Food Engineering

Volumn 186, Issue , 2016, Pages 69-76

  Sun, Chanchan ^a   Liu, Rui ^a,b   Ni, Kai ^a   Wu, Tao ^a   Luo, Xinye ^a   Liang, Bin ^a   Zhang, Min ^a,b  

^a TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY   (China)

^b Tianjin Food Safety and Low Carbon Manufacturing Collaborative Innovation Center   (China)

Author keywords

Gelling properties; Rheological; Structure; Superfine grinding

Indexed keywords

GELS; GRINDING (MACHINING); PARTICLE SIZE; PARTICLE SIZE ANALYSIS; POWDERS; PROTEINS; STRUCTURE (COMPOSITION);

GELATION TEMPERATURE; GELLING PROPERTIES; POWDER PARTICLES; PROCESSING TIME; PROTEIN POWDERS; RHEOLOGICAL; SUPERFINE GRINDING; WHEY PROTEIN CONCENTRATE;

GELATION;

EID: 84992307242     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2016.03.002     Document Type: Article

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