Functional properties of whey protein concentrate texturized at acidic pH: effect of extrusion temperature

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Functional properties of whey protein concentrate texturized at acidic pH: effect of extrusion temperature

Reactive supercritical fluid extrusion (RSCFX) process at acidic condition (pH 3.0) was used to generate texturized whey protein concentrate (TWPC) and the impacts of process temperature on product's physicochemical properties were evaluated. TWPC extruded at 50 and 70 °C formed soft-textured a...

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Bibliographic Details
Main Authors:	Mustapha, Nor Afizah, Rizvi, Syed S. H.
Format:	Article
Language:	English
Published:	Elsevier 2014
Online Access:	http://psasir.upm.edu.my/id/eprint/37724/ http://psasir.upm.edu.my/id/eprint/37724/1/Functional%20properties%20of%20whey%20protein%20concentrate%20texturized%20at%20acidic%20pH.pdf

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