Utjecaj tribomehaničke mikronizacije na reološka svojstva proteina sirutke

Other literature type English OPEN
Herceg, Zoran ; Lelas, Vesna ; Škreblin, Mirjana (2002)
  • Publisher: Faculty of Food Technology and Biotechnology, University of Zagreb
  • Journal: Food Technology and Biotechnology, volume 40, issue 2 (issn: 1330-9862, eissn: 1334-2606)
  • Subject: tribomechanical micronisation; rheological properties; hydrocolloids; whey protein concentrate

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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