Preparation, properties and behaviour of protein microparticles in salt containing dispersions
Articles > Article · 2019
Authors: Alev Emine Ince Coskun, Semih ÖTLEŞ
Integrative Food, Nutrition and Metabolism, International, 2019, vol 6
Summary
This review focuses on the preparation of protein microparticles, considering especially whey proteins.Different production methods, such as heat-induced and coldinduced, could yield different characteristics of particles from each other.Behavior of microparticles discussed at different sizes of particles, at different temperature of the system, at different pH and salt conditions.Therefore functional, colloidal and rheological behaviors of dispersions including protein microparticles were also addressed.Finally, possible use areas of protein microparticles were explained.