Dry heating a freeze-dried whey protein powder: Formation of microparticles at pH 9.5

Journal of Food Engineering

Volumn 224, Issue , 2018, Pages 112-120

  Famelart, Marie Hélène ^a   Schong, Elise ^a   Croguennec, Thomas ^a  

^a AGROCAMPUS OUEST   (France)

Author keywords

Aggregation; Dry heating; Maillard reaction; Microparticle; Whey protein

Indexed keywords

ACTIVATION ANALYSIS; AGGLOMERATION; BODY FLUIDS; CHEMICAL REACTIONS; GLYCOSYLATION; PARTICLE SIZE; PH; SUSPENSIONS (FLUIDS);

BOVINE SERUM ALBUMINS; DRY-HEATING; MAILLARD REACTION; MICRO PARTICLES; MICROPARTICLE FORMATION; PARTICLE STRUCTURE; WHEY PROTEIN POWDERS; WHEY PROTEINS;

PROTEINS;

EID: 85044370879     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2017.12.010     Document Type: Article

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