Influence of novel food processing technologies on the rheological and thermophysical properties of whey proteins

Abstract The effects of three emerging technologies: high pressure (HP: 500 MPa, 10 min), ultrasound (US: 20 kHz, 15 min) and tribomechanical activation (TA: 40000 rpm) on flowing behaviour and thermophysical properties of whey protein isolate (WPI) and whey protein concentrate (WPC) were investigated. HP and US were carried out on 10% (w/w) model dispersions while for TA samples were in powdered form. Pressurization caused significant decrease (p

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