Interfacial and emulsifying properties of whey protein concentrate by ultrafiltration
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DOI: 10.1177/1082013220921595
Abstract: The aim of this study was to concentrate whey protein by ultrafiltration process, evaluating the pressure at 1β3βbar and temperature of 10β20β. In the conditions that show the more protein concentration were evaluated the interfacial… read more here.
Keywords: protein concentrate; interfacial emulsifying; emulsifying properties; properties whey ... See more keywords