User: Guest  Login
Title:

System parameters in a high moisture extrusion process for microparticulation of whey proteins

Document type:
Zeitschriftenaufsatz
Author(s):
Wolz, M.; Kulozik, U.
Abstract:
Whey proteins can be texturized by thermo-mechanical treatment during high moisture extrusion. Thereby, protein aggregates with specific functional properties can be obtained. In this study, a heated co-rotating twin screw extruder was used to particulate whey protein concentrate. For data evaluation, process, product and system parameters affecting the extrusion process were distinguished. To characterize the process by system parameters is an important step towards an improved process understa...     »
Keywords:
High moisture extrusion; Microparticulation; System parameters; Whey protein
Journal title:
Journal of Food Engineering
Year:
2017
Journal volume:
209
Pages contribution:
12--17
Fulltext / DOI:
doi:10.1016/j.jfoodeng.2017.04.010
 BibTeX