Influence of calcium fortification on physicochemical properties of whey protein concentrate solutions enriched in α-lactalbumin.
Sign Up to like & getrecommendations! Published in 2020 at "Food chemistry"
DOI: 10.1016/j.foodchem.2020.126412
Abstract: In this study, three whey protein concentrate systems enriched in α-lactalbumin, produced using membrane filtration (LAC-M), selective precipitation (LAC-P) and ion-exchange chromatography (LAC-IE), were fortified with calcium chloride (CaCl2) at 0-5 mM and changes in physicochemical… read more here.
Keywords: protein concentrate; physicochemical properties; whey protein; calcium ... See more keywords
Influence of composition and microstructure on bulk handling and rehydration properties of whey protein concentrate powder ingredients enriched in α-lactalbumin
Sign Up to like & getrecommendations! Published in 2019 at "Journal of Food Engineering"
DOI: 10.1016/j.jfoodeng.2019.02.022
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… read more here.
Keywords: bulk; composition microstructure; enriched lactalbumin; bulk handling ... See more keywords