3-D structured porous carbons with virtually any shape from whey powders
Sign Up to like & getrecommendations! Published in 2021 at "Carbon"
DOI: 10.1016/j.carbon.2021.01.021
Abstract: Abstract The conventional carbonisation (450-1000 °C) of whey powders gives totally unexpected results in terms of the mechanical integrity of the resulting carbons. Pieces of different geometries can be easily prepared by pouring the powders loosely… read more here.
Keywords: carbons virtually; shape whey; whey powders; structured porous ... See more keywords
Compositional and structural properties of whey proteins of sweet, acid and salty whey concentrates and their respective spray dried powders
Sign Up to like & getrecommendations! Published in 2017 at "International Dairy Journal"
DOI: 10.1016/j.idairyj.2017.01.002
Abstract: The influence of physiochemical characteristics of whey concentrates obtained by ultrafiltration of acid and salty whey streams on the surface composition, particle organisation, secondary structures and protein interactions of the respective spray dried whey powders… read more here.
Keywords: whey concentrates; whey powders; salty whey; whey ... See more keywords