Influence of Tribomechanical Micronisation on the Rheological Properties of Whey Proteins

Article English OPEN
Vesna Lelas; Mirjana Škreblin; Zoran Herceg;
(2002)
  • Publisher: University of Zagreb
  • Journal: Food Technology and Biotechnology (issn: 1330-9862, eissn: 1334-2606)
  • Publisher copyright policies & self-archiving
  • Subject: tribomechanical micronisation | rheological properties | hydrocolloids | whey protein concentrate | Biotechnology | TP248.13-248.65 | Food processing and manufacture | TP368-456

Investigations with powdered whey protein concentrates containing 60 % (WPC-60) or 80 % (WPC-80) of proteins were carried out. In this work proteins were treated using the laboratory equipment for tribomechanical micronisation with three different rotor speeds. Before a... View more
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