Influence of novel food processing technologies on the rheological and thermophysical properties of whey proteins

The effects of three emerging technologies: high pressure (HP: 500 MPa, 10 min), ultrasound (US: 20 kHz, 15 min) and tribomechanical activation (TA: 40000 rpm) on flowing behaviour and thermophysical properties of whey protein isolate (WPI) and whey protein concentrate (WPC) were investigated. HP an...

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Veröffentlicht in:	Journal of food engineering 2008-07, Vol.87 (1), p.64-73
Hauptverfasser:	Krešić, Greta, Lelas, Vesna, Jambrak, Anet Režek, Herceg, Zoran, Brnčić, Suzana Rimac
Format:	Artikel
Sprache:	eng
Schlagworte:	Activation Biological and medical sciences flow Food engineering Food industries food processing food processing equipment food processing quality Fundamental and applied biological sciences. Psychology General aspects High pressure high pressure treatment Initial freezing point Mathematical models Milk and cheese industries. Ice creams novel foods physicochemical properties Proteins Rheological properties Rheology Solubility Tantalum thermal properties Thermophysical properties Tribomechanical activation ultrasonic treatment Ultrasound Whey whey protein Whey protein concentrate Whey protein isolate
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