Comparison of dry- and wet-heat induced changes in physicochemical properties of whey protein in absence or presence of inulin
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DOI: 10.1007/s10068-019-00577-w
Abstract: Changes in whey protein (10%, w/v) induced by dry-heating (60 °C for 5 days at a relative humidity of 63%), wet-heating (85 °C for 30 min) or the two-combined heating in absence or presence of inulin (8%, w/v) were… read more here.
Keywords: presence inulin; inulin; whey protein; dry heating ... See more keywords