Processing of whey protein-pectin complexes: Upscaling from batch lab scale experiments to a continuous technical scale process
Author:
Funder
University of Hohenheim
Arbeitsgemeinschaft industrieller Forschungsvereinigungen Otto von Guericke e V
Publisher
Elsevier BV
Subject
Food Science
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4. Thermal behaviour of bovine β-lactoglobulin at temperatures up to 150°C. a review;de Wit;Trends Food Sci. Technol.,2009
5. Assessing whey protein sources, dispersion preparation method and enrichment of thermomechanically stabilized whey protein pectin complexes for technical scale production;Filla;Foods,2021
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1. Influence of pH on particle size of thermomechanical stabilized whey protein-pectin complexes for technical scale production;Food Hydrocolloids;2023-11
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