Assessing Whey Protein Sources, Dispersion Preparation Method and Enrichment of Thermomechanically Stabilized Whey Protein Pectin Complexes for Technical Scale Production

Assessing Whey Protein Sources, Dispersion Preparation Method and Enrichment of Thermomechanically Stabilized Whey Protein Pectin Complexes for Technical Scale Production

Whey protein pectin complexes can be applied to replace fat in food products, e.g., pudding and yogurt, contributing to creaminess while adding a source of protein and fiber. Production of these complexes is usually conducted on the laboratory scale in small batches. Recently, a process using a scra...

Full description

Bibliographic Details
Main Authors: Jessica M. Filla, Maybritt Stadler, Anisa Heck, Jörg Hinrichs
Format: Article
Language:English
Published: MDPI AG 2021-03-01
Series:Foods
Subjects:
<i>β</i>-lactoglobulin
scraped-surface heat exchanger
fat mimetic
process optimization
protein aggregate separation
byproduct
Online Access:https://www.mdpi.com/2304-8158/10/4/715

Internet

https://www.mdpi.com/2304-8158/10/4/715

Similar Items