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- Onwulata, C.I.; Tunick, M.H.; Thomas‐Gahring, A.E.
- Journal of food processing and preservation 2014 v.38 no.5 pp. 2083
- calcium caseinate, etc ; coagulation; egg albumen; food analysis; food processing; heat; manufacturing; nutrients; pastes; pasting properties; powders; soy protein isolate; temperature; viscoelasticity; viscosity; whey protein isolate; Show all 16 Subjects
- ... Whey protein isolate (WPI) powders are used in many formulations to boost nutrients. To predict the pasting behavior of proteins, WPI was tested under varying temperatures, using the Rapid Visco Analyzer (RVA), under pasting temperatures from 65 to 75C, RVA speeds from 100 to 500 rpm and protein concentrations from 2.5 to 40%. The optimal pasting profiles for WPI were obtained at 75C, 300 rpm and ...