Influence of processing conditions on the formation of whey protein-citrus pectin conjugates in extrusion
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DOI: 10.1016/j.jfoodeng.2016.08.012
Abstract: Abstract To investigate the formation of whey protein-citrus pectin conjugates during extrusion processing, extrusion trials were performed by a co-rotating twin screw extruder. The processing conditions such as mechanical stress, reaction time and temperature, are… read more here.
Keywords: temperature; processing; formation whey; whey protein ... See more keywords