期刊
JOURNAL OF FOOD ENGINEERING
卷 79, 期 4, 页码 1315-1321出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.jfoodeng.2006.04.013
关键词
heat induced gelation (HIG); whey protein concentrate (WPC); NaOH; dissolution; particulate release; pre-soaking
Heat-induced whey protein gels (HIWPG) were formed as cubes and dissolved in aqueous sodium hydroxide (0.25-0.50 wt%) at 25-60 degrees C, a range of agitation speeds, and with or without additional chemicals. The solution temperature was found to be the most important parameter affecting dissolution behaviour. Increasing the stirring speed reduced the time for complete dissolution, albeit marginally. Significant dissolution was observed under natural convection conditions and particulate release was evident under all conditions, indicating that the 'dissolution' process features both molecular solubilization and gel breakdown. (c) 2006 Elsevier Ltd. All rights reserved.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据