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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Bibliographic Details
Main Author: Khanitta Ruttarattanamongkol
Format: Article
Published: Prince of Songkla University 2012-09-01
Series:Songklanakarin Journal of Science and Technology (SJST)
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