Rheological properties of whey proteins concentrate before and after tribomechanical micronization

Other literature type English OPEN
Herceg, Zoran; Lelas, Vesna; Rimac, Suzana;
  • Publisher: Croatian Dairy Union
  • Journal: Mljekarstvo : časopis za unaprjeđenje proizvodnje i prerade mlijeka,volume 51,issue 2 (issn: 0026-704X, eissn: 1846-4025)
  • Publisher copyright policies & self-archiving
  • Subject: rheological properties; carboxymethylcellulose; whey protein concentrate; tribomechanical micronization | reološka svojstva; karboksimetilceluloza; koncentrat proteina sirutke; tribomehanička mikronizacija

Hydrocolloids are long-chain polymers, used in food production at small quantities (from 0,05 to 5 %) to achieve appropriate rheological properties, prevent syneresis, increase the viscosity and stability of foodstuffs and for crystallization process control. The aim of... View more
Share - Bookmark