Thermal gelation and hardening of whey protein beads for subsequent dehydration and encapsulation using vitrifying sugars
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DOI: 10.1016/j.jfoodeng.2020.109966
Abstract: Abstract Solid beads were developed using whey protein isolate (WPI) and sugars for controlled hardening and vitrification of wall materials. A concentrated mixture of WPI and sucrose in water, intended for use as gelling and… read more here.
Keywords: protein; hardening whey; thermal gelation; gelation hardening ... See more keywords