Utjecaj tribomehaničke mikronizacije na reološka svojstva proteina sirutke
Other literature type
- Publisher: Faculty of Food Technology and Biotechnology, University of Zagreb
Food Technology and Biotechnology,
(issn: 1330-9862, eissn: 1334-2606)
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...