System parameters in a high moisture extrusion process for microparticulation of whey proteins

Journal of Food Engineering

Volumn 209, Issue , 2017, Pages 12-17

  Wolz, Magdalena ^a   Kulozik, Ulrich ^a  

^a TECHNICAL UNIVERSITY OF MUNICH   (Germany)

Author keywords

High moisture extrusion; Microparticulation; System parameters; Whey protein

Indexed keywords

AGGREGATES; MASS TRANSFER; MOISTURE; PARAMETER ESTIMATION; PROTEINS; THERMOMECHANICAL TREATMENT;

CO-ROTATING TWIN SCREW EXTRUDERS; FUNCTIONAL PROPERTIES; HIGH MOISTURE; MICROPARTICULATION; SPECIFIC MECHANICAL ENERGY; SYSTEM PARAMETERS; WHEY PROTEIN CONCENTRATE; WHEY PROTEINS;

EXTRUSION;

EID: 85017477127     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2017.04.010     Document Type: Article

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