Thermal Stability and Functionality of Whey Proteins
نویسندگان
چکیده
منابع مشابه
Functionality of extrusion--texturized whey proteins.
Whey, a byproduct of the cheesemaking process, is concentrated by processors to make whey protein concentrates (WPC) and isolates (WPI). Only 50% of whey proteins are used in foods. In order to increase their usage, texturizing WPC, WPI, and whey albumin is proposed to create ingredients with new functionality. Extrusion processing texturizes globular proteins by shearing and stretching them in...
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ژورنال
عنوان ژورنال: Journal of Dairy Science
سال: 1990
ISSN: 0022-0302
DOI: 10.3168/jds.s0022-0302(90)79063-7