Rheological properties of whey proteins concentrate before and after tribomechanical micronization

Mljekarstvo

Herceg, Zoran²  Rimac, Suzana¹  Lelas, Vesna¹ 

[1] Prehrambeno-biotehnološki fakultet, Pierottijeva 6, 10000 Zagreb

关键词: rheological properties;    carboxymethylcellulose;    whey protein concentrate;    tribomechanical micronization;   

DOI  :  

学科分类：工程和技术（综合）

来源: Hrvatska Mljekarska Udruga

【 摘 要 】

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...

【 授权许可】

Unknown