Influence of innovative technologies on rheological and thermophysical properties of whey proteins and guar gum model systems
The aim of this study was to examine the effect of high-power ultrasound (US) and highpressure processing (HP) on model systems composed of whey protein concentrate (WPC) and whey protein isolate (WPI) with or without guar gum addition. This kind of systems can be found in food production industry s...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Croatian Dairy Union
2011-03-01
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| Series: | Mljekarstvo |
| Subjects: | |
| Online Access: | http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=97636 |
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