Original paper
Modulation of physical properties of microfluidized whey protein fibrils with chitosan
Abstract
There is an increasing market for food and beverage products enriched in proteins and dietary fibers due to their potential health benefits. In this study, the effect of heating (85 °C, 20 min), microfluidization (20,000 psi), and pH (2 to 6.5) on the physicochemical properties of aqueous solutions containing mixtures of whey protein fibrils (7.5%; WPF) and chitosan (0.5%; CN) were examined. Heating of the mixed systems increased their turbidity...
Paper Details
Title
Modulation of physical properties of microfluidized whey protein fibrils with chitosan
Published Date
Nov 1, 2018
Journal
Volume
113
Pages
149 - 155
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Notes
History