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Physical Properties of Extruded Products as Affected by Cheese Whey
Corn, rice and potato flour were extruded with sweet whey solids (SWS) or whey protein concentrate (WPC) using low and high shear extrusion processing conditions. WPC added at product content of 25%… Expand
Co-extrusion of Dietary Fiber and Milk Proteins in Expanded Corn Products
Abstract To improve the nutrient-density of snack products, milk proteins (casein, whey protein concentrate or whey protein isolate) and wheat fiber were co-extruded with corn meal flour, in a twin… Expand
Minimizing variations in functionality of whey protein concentrates from different sources.
It is determined that WPC80 from different manufacturers can be made to perform uniformly within a narrow functionality range by reducing the particle size distribution through sieving, making functionality uniform. Expand
Extrusion of pectin/starch blends plasticized with glycerol
Abstract The microstructural and thermal dynamic mechanical properties of extruded pectin/starch/glycerol (PSG) edible and biodegradable films were measured by scanning electron microscopy (SEM) and… Expand
Thermal inactivation of foot-and-mouth disease virus in milk using high-temperature, short-time pasteurization.
- P. Tomasula, M. Kozempel, +4 authors L. Rodriguez
- Biology, Medicine
- Journal of dairy science
- 1 July 2007
Although HTST pasteurization did not completely inactivate viral infectivity in whole and 2% milk, possibly because a fraction of the virus was protected by the milk fat and the casein proteins, it greatly reduced the risk of natural transmission of FMDV by milk. Expand
Incorporation of whey products in extruded corn, potato or rice snacks
Abstract Sweet whey solids (SWS) or whey protein concentrate (WPC) were added at concentrations of 250 and 500 g/kg to corn meal, rice or potato flour to make snack products. Extrusion processing… Expand
Functionality of extrusion--texturized whey proteins.
- C. Onwulata, R. Konstance, P. Cooke, H. M. Farrell
- Chemistry, Medicine
- Journal of dairy science
- 1 November 2003
Varying extrusion cook temperature allowed a new controlled rate of Denaturation, indicating that a texturized ingredient with a predetermined functionality based on degree of denaturation can be created. Expand
EXTRUDED CORN MEAL AND WHEY PROTEIN CONCENTRATE: EFFECT OF PARTICLE SIZE
Blends of whey protein concentrate (WPC) and corn meal, which were separated into four particle fractions (residual on a #30 screen, #40 screen, #60 screen and through a #60 screen), were extruded at… Expand
Flow Properties of Spray‐Dried Encapsulated Butteroil
The interdependence of physical properties of spray-dried butteroil encapsulated in sucrose, lactose or all-purpose flour were evaluated and compared to those of common powders such as spray-dried… Expand