Effects of Heat Treatment Duration on the Electrical Properties, Texture and Color of Polymerized Whey Protein

In this research effects of heat treatment duration on the electrical properties (zeta potential and conductivity), texture and color of polymerized whey protein (PWP) were analyzed. Whey protein solutions were heated for 30 min to obtain single-heated polymerized whey protein (SPWP). After cooling...

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Detalles Bibliográficos
Autores principales: Bielska, Paulina, Cais-Sokolińska, Dorota, Dwiecki, Krzysztof
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9573190/
https://www.ncbi.nlm.nih.gov/pubmed/36234932
http://dx.doi.org/10.3390/molecules27196395

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9573190/
https://www.ncbi.nlm.nih.gov/pubmed/36234932
http://dx.doi.org/10.3390/molecules27196395

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