Effects of pH and Calcium Level on Extrusion Textured Whey Protein Products
The effects of altering pH and calcium level during whey protein extrusion were assessed by measuring the protein solubility and WHC of the textured whey protein (TWP). TWP samples were produced by extruding dry mixtures of 2/3 WPC 80 (80% protein) and 1/3 cornstarch using screw speed of 200 rpms, f...
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| Format: | Others |
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DigitalCommons@USU
2000
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| Online Access: | https://digitalcommons.usu.edu/etd/5478 https://digitalcommons.usu.edu/cgi/viewcontent.cgi?article=6536&context=etd |