Reduction of particle size based on superfine grinding: Effects on structure, rheological and gelling properties of whey protein concentrate

Published 2016 View Full Article

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Title
Reduction of particle size based on superfine grinding: Effects on structure, rheological and gelling properties of whey protein concentrate
Authors
Keywords
Superfine grinding, Structure, Rheological, Gelling properties
Journal
JOURNAL OF FOOD ENGINEERING
Volume 186, Issue -, Pages 69-76
Publisher
Elsevier BV
Online
2016-04-29
DOI
10.1016/j.jfoodeng.2016.03.002

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