publication . Other literature type . 2002

Utjecaj tribomehaničke mikronizacije na reološka svojstva proteina sirutke

Herceg, Zoran; Lelas, Vesna; Škreblin, Mirjana;
Open Access English
  • Published: 01 Jan 2002 Journal: Food Technology and Biotechnology, volume 40, issue 2 (issn: 1330-9862, eissn: 1334-2606, Copyright policy)
  • Publisher: Faculty of Food Technology and Biotechnology, University of Zagreb
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 and after the tribomechanical treatment, the analyses of the particle size and particle distribution as well as the specific area and scanning microscopy were carried out. The influence of tribomechanical treatment as well as hydrocolloid addition on the rheological properties of model systems of whey protein concentrate (10 % of total solid) was studied. Rheological parameters, flow behavior index...
free text keywords: tribomechanical micronisation; rheological properties; hydrocolloids; whey protein concentrate
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