Emulsifying properties of tribomechanically treated whey proteins

Article English OPEN
Suzana Rimac Brnčić; Marija Badanjak Sabolović; Vesna Lelas;
  • Publisher: Croatian Dairy Union
  • Journal: Mljekarstvo (issn: 0026-704X, eissn: 1846-4025)
  • Publisher copyright policies & self-archiving
  • Subject: whey protein | emulsifying properties | tribomechanical micronization | Dairying | SF221-250

Whey proteins are used in a wide range of food products because of their high nutritional value and the ability to contribute to the unique functional properties of the final products. The functional properties of whey proteins are affected not only by the whey origin, ... View more
Share - Bookmark

  • Download from
  • Cite this publication