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Titel:

High moisture extrusion for microparticulation of whey proteins - Influence of process parameters

Dokumenttyp:
Zeitschriftenaufsatz
Autor(en):
Wolz, M.; Kastenhuber, S.; Kulozik, U.
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; Influence of process parameters; Microparticulation; Whey protein
Zeitschriftentitel:
Journal of Food Engineering
Jahr:
2016
Band / Volume:
185
Seitenangaben Beitrag:
56--61
Volltext / DOI:
doi:10.1016/j.jfoodeng.2016.04.002
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