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Autor(en):
Wolz, M.; Kastenhuber, S.; Kulozik, U. 
Titel:
High moisture extrusion for microparticulation of whey proteins --Influence of process parameters 
Abstract:
Defined functional properties of whey proteins can be achieved by controlling thermal unfolding and subsequent aggregation. To achieve a controlled formation of micro-particles, thermo-mechanical treatment by high moisture twin screw extrusion was used. The aim was to control the degree of denaturation as well as the particle size by variation of the process parameters. The temperature of the extruder has a strong impact on the maximum product temperature and increasing the extruder temperature...    »
 
Stichworte:
High moisture extrusion; Microparticulation; Whey protein; Influence of process parameters 
Zeitschriftentitel:
Journal of Food Engineering 
Jahr:
2016 
Band / Volume:
185 
Seitenangaben Beitrag:
56--61