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Document type:
Zeitschriftenaufsatz 
Author(s):
Wolz, M.; Kulozik, U. 
Title:
System parameters in a high moisture extrusion process for microparticulation of whey proteins 
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