Interfacial and emulsifying properties of whey protein concentrate by ultrafiltration
The aim of this study was to concentrate whey protein by ultrafiltration process, evaluating the pressure at 1-3 bar and temperature of 10-20℃. In the conditions that show the more protein concentration were evaluated the interfacial and emulsifying properties at pH 5.7 and 7.0. The whey concentrate...
Ausführliche Beschreibung
Bibliographische Detailangaben
| Veröffentlicht in: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 26(2020), 8 vom: 15. Dez., Seite 657-665
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| 1. Verfasser: |
Kilian, Josiane
(VerfasserIn) |
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| Weitere Verfasser: |
Aparecida Fernandes, Ilizandra,
Luize Lupatini Menegotto, Anne,
Steffens, Clarice,
Abirached, Cecilia,
Steffens, Juliana,
Valduga, Eunice |
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| Format: | Online-Aufsatz
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| Sprache: | English |
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| Veröffentlicht: |
2020
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| Zugriff auf das übergeordnete Werk: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional
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| Schlagworte: | Journal Article
Protein concentration
elastic behavior
emulsification
solubility
Emulsions
Whey Proteins |
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