Heat-induced whey protein microparticulation under continuous shear in acidic conditions

Author:

Homer StephenORCID,Lundin Leif,Dunstan Dave E.

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference58 articles.

1. Formation of fibrillar whey protein aggregates: Influence of heat and shear treatment, and resulting rheology;Akkermans;Food Hydrocolloids,2008

2. Pfizer introduces Dairy-Lo;Anon;Confectionery Production,1993

3. The effect of shear on the rheology and structure of heat-induced whey protein gels;Badii;International Journal of Food Science and Technology,2016

4. The effects of shear flow on protein structure and function;Bekard;Biopolymers,2011

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