Emulgirajuća svojstva tribomehanički obrađenih proteina sirutke

Other literature type English OPEN
Badanjak Sabolović, Marija ; Rimac Brnčić, Suzana ; Lelas, Vesna (2013)
  • Publisher: Croatian Dairy Union
  • Journal: Mljekarstvo : časopis za unaprjeđenje proizvodnje i prerade mlijeka, volume 63, issue 2 (issn: 0026-704X, eissn: 1846-4025)
  • Subject: whey protein; emulsifying properties; tribomechanical micronization | proteini sirutke; emulgirajuća svojstva; tribomehanička mikronizacija

Whey proteins are used in a wide range of food products because of their high nutritional value and the ability to contribute to the unique functional properties of the final products. The functional properties of whey proteins are affected not only by the whey origin, ... View more
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