Emulsifying properties of tribomechanically treated whey proteins

Mljekarstvo

Badanjak Sabolović, Marija¹  Rimac Brnčić, Suzana²  Lelas, Vesna¹ 

[1] University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, 10000 Zagreb, Croatia

关键词: whey protein;    emulsifying properties;    tribomechanical micronization;   

DOI  :  

学科分类：工程和技术（综合）

来源: Hrvatska Mljekarska Udruga

【 摘 要 】

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...

【 授权许可】

Unknown