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The influence of dynamically heat-induced aggregates on whey protein foams was investigated as a function of the thermal treatment applied with the aim of determining the optimal temperature for the production of heat-induced aggregates dedicated to foaming. The native protein solutions (2% w/v WPI; 50mM NaCl) at neutral pH were heat-treated using a tubular heat exchanger between 70°C and 100°C. Protein...
The aim was to investigate the effect of dynamic thermal treatment in a tubular heat exchanger on the denaturation and foaming properties of whey proteins, such as overrun, foam stability and texture. A 2%w/v WPI solution (pH 7.0), with and without NaCl addition (100mM), was submitted to heat treatment at 100°C. The results demonstrated that heat treatment slightly reduced overrun, whereas NaCl and...
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