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Abstract In this study, the composition and microstructure of three whey protein ingredient powders enriched in α-lactalbumin (LAC 1, 2 and 3), prepared using three different enrichment approaches, were assessed… Click to show full abstract
Abstract In this study, the composition and microstructure of three whey protein ingredient powders enriched in α-lactalbumin (LAC 1, 2 and 3), prepared using three different enrichment approaches, were assessed to determine their bulk handling (flowability, wall friction, bulk density and compressibility) and rehydration (wettability and dissolution) properties. The LAC powders had significantly lower bulk density (0.26–0.30 g/cm3) than the other powders (0.35–0.51 g/cm3) analysed. All powders analysed generally displayed free- or easy-flowing behaviour, with the exception of LAC 2, which was cohesive. This cohesiveness was associated with the significantly (p
Journal Title: Journal of Food Engineering
Year Published: 2019
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