Functionalization of whey proteins by reactive supercritical fluid extrusion
Whey protein, a by-product from cheese-making, is often used in a variety of food formulations due to its unsurpassednutritional quality and inherent functional properties. However, the possibilities for the improvement and upgrading of wheyprotein utilization still need to be explored. Reactive sup...
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| Format: | Article |
| Language: | English |
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Prince of Songkla University
2012-09-01
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| Series: | Songklanakarin Journal of Science and Technology (SJST) |
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| Online Access: | http://rdo.psu.ac.th/sjstweb/journal/34-4/0353-3345-34-4-395-402.pdf |