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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...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2022
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| Materias: | |
| 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 |