Extrusion of casein and whey protein isolate enhances anti-hardening and performance in high-protein nutrition bars

Model high-protein nutrition bars (HPNBs) were formulated by incorporating whey protein isolate (WPI) and casein (CN) at various extrusion temperatures (50, 75, 100, 125, and 150 °C) with a protein content of 45 g per 100 g. The free sulfhydryl groups, amino groups, hardness, and microstructures of...

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Detalles Bibliográficos
Autores principales: Wang, Kaili, Zhao, Xu, Gantumur, Munkh-Amgalan, Li, Jinzhe, Huang, Yuxuan, Sukhbaatar, Narantuya, Bo, Tian, Jiang, Zhanmei
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10314169/
https://www.ncbi.nlm.nih.gov/pubmed/37397200
http://dx.doi.org/10.1016/j.fochx.2023.100719

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10314169/
https://www.ncbi.nlm.nih.gov/pubmed/37397200
http://dx.doi.org/10.1016/j.fochx.2023.100719

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