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...

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Detalles Bibliográficos
Autores principales: Filla, Jessica M., Stadler, Maybritt, Heck, Anisa, Hinrichs, Jörg
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8066860/
https://www.ncbi.nlm.nih.gov/pubmed/33801764
http://dx.doi.org/10.3390/foods10040715

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8066860/
https://www.ncbi.nlm.nih.gov/pubmed/33801764
http://dx.doi.org/10.3390/foods10040715

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