Emulsifying properties of tribomechanically treated whey proteins

@inproceedings{Sabolovi2013EmulsifyingPO,
  title={Emulsifying properties of tribomechanically treated whey proteins},
  author={Marija Badanjak Sabolovi{\'c} and Suzana Rimac Brn{\vc}i{\'c} and Vesna Lelas},
  year={2013}
}
Whey proteins are used in a wide range of food products because of their high nutritional value and the ability to contribute to the unique functional properties of the final products. The functional properties of whey proteins are affected not only by the whey origin, season dependent variations of protein and non-protein components amount, but also by the conditions of processes involved in their isolation, purification and modification (temperature, pH, pressure, chemicals). In this research… CONTINUE READING

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