Influence of tribomechanical micronization and hydrocolloids addition on enthalpy and apparent specific heat of whey protein model solutions

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

Knowledge of thermophysical properties, especially the phase transitions temperature, specific heat and enthalpy, are essential in defining the freezing process parameters as well as storage conditions of frozen food. In this work thermophysical properties of 10% model ... View more
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