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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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Những tác giả chính:	Mustapha, Nor Afizah, Rizvi, Syed S. H.
Định dạng:	Bài viết
Ngôn ngữ:	English
Được phát hành:	Elsevier 2014
Truy cập trực tuyến:	http://psasir.upm.edu.my/id/eprint/37724/1/Functional%20properties%20of%20whey%20protein%20concentrate%20texturized%20at%20acidic%20pH.pdf
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