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Autor:
Igor L. de Paula, Carolina N. Cunha, Caroline B. A. Pinto, Júlia M. P. M. Vitral, Paola F. Lazzarini, Juliana de C. da Costa, Guilherme M. Tavares, Ítalo T. Perrone, Luiz Fernando C. de Oliveira, Rodrigo Stephani
Publikováno v:
Química Nova, Vol 48, Iss 3 (2024)
Microparticulated whey protein can be used as a fat substitute in foods to enhance their nutritional value and improve their sensory and rheological characteristics. Microparticulation denatures whey proteins through heat treatment, followed by shear
Externí odkaz:
https://doaj.org/article/85a61623a95d4ee9814a75637199c7d0
