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Functional properties of whey protein concentrate texturized at acidic pH: effect of extrusion temperature

Reactive supercritical fluid extrusion (RSCFX) process at acidic condition (pH 3.0) was used to generate texturized whey protein concentrate (TWPC) and the impacts of process temperature on product's physicochemical properties were evaluated. TWPC extruded at 50 and 70 °C formed soft-textured a...

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Detaylı Bibliyografya
Asıl Yazarlar:	Mustapha, Nor Afizah, Rizvi, Syed S. H.
Materyal Türü:	Makale
Dil:	English
Baskı/Yayın Bilgisi:	Elsevier 2014
Online Erişim:	http://psasir.upm.edu.my/id/eprint/37724/1/Functional%20properties%20of%20whey%20protein%20concentrate%20texturized%20at%20acidic%20pH.pdf
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