Influence of innovative technologies on rheological and thermophysical properties of whey proteins and guar gum model systems

Mljekarstvo

Režek Jambrak, Anet²  Herceg, Zoran¹  Krešić, Greta¹  Lelas, Vesna¹ 

[1] Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, Zagreb, Croatia

关键词: high-power ultrasound (US);    high-pressure processing (HP);    whey proteins;    guar gum;    rheology;    thermophysical properties;   

DOI  :  

学科分类：工程和技术（综合）

来源: Hrvatska Mljekarska Udruga

【 摘 要 】

The aim of this study was to examine the effect of high-power ultrasound (US) and highpressure processing (HP) on model systems composed of whey protein concentrate (WPC) and whey protein isolate (WPI) with or without guar gum addition....

【 授权许可】

Unknown