Impact of Residual Lactose on Dry Heat-Induced Pre-texturization of Whey Proteins
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DOI: 10.1007/s11947-018-2162-x
Abstract: Controlling denaturation/aggregation of whey proteins during their pre-texturization is highly critical to avoid variability in their functional properties. We investigated how the dry heat-induced (16 h at 100 °C and aw = 0.23) pre-texturization of whey protein isolate (WPI)… read more here.
Keywords: texturization; heat induced; dry heat; pre texturization ... See more keywords