Optimisation of microparticle formation by dry heating of whey proteins
Author:
Funder
Regional councils of Brittany, France
Pays de la Loire, France
INRAE
Publisher
Elsevier BV
Subject
Food Science
Reference38 articles.
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2. Influence of processing on functionality of milk and dairy proteins;Augustin,2007
3. Increasing the heat stability of whey protein-rich emulsions by combining the functional role of WPM and caseins;Chevallier;Food Hydrocolloids,2018
4. Moderately acidic pH potentiates browning of sweet whey powder;Dattatreya;Int. Dairy J.,2006
5. Factors affecting the functional properties of whey protein products: a review;El-Salam;Food Rev. Int.,2009
Cited by 2 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Physicochemical and Functional Properties of Membrane-Fractionated Heat-Induced Pea Protein Aggregates;Frontiers in Nutrition;2022-03-23
2. Batch versus microfluidic emulsification processes to produce whey protein microgel beads from thermal or acidic gelation;Journal of Food Engineering;2022-01
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