Rheological properties of whey proteins concentrate before and

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Zoran Herceg; Vesna Lelas; Suzana Rimac;
  • Publisher: Croatian Dairy Union
  • Journal: Mljekarstvo (issn: 0026-704X, eissn: 1846-4025)
  • Publisher copyright policies & self-archiving
  • Subject: rheological properties | carboxymethylcellulose | whey protein concentrate | tribomechanical micronization | Dairying | SF221-250

Hydrocolloids are long-chain polymers, used in food production at small quantities (from 0,05 to 5 %) to achieve appropriate rheological properties, prevent syneresis, increase the viscosity and stability of foodstuffs and for crystallization process control. The aim of... View more
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