From Laboratory to Technical: Scale-Up and Functional Customization of Whey Protein-Pectin Complexes as Fat Replacer
Buch in deiner Nähe kaufen
Beschreibung
Driven by the growing demand for healthier and more sustainable foods, this thesis investigates the development and technical-scale production of whey protein-pectin complexes as innovative fat replacer for food applications. The thesis demonstrates the successful transfer of the processing from laboratory to technical scale, showing how the properties of the process-stable complexes can be tailored in size to meet the application requirements of different food products while maintaining desirable sensory attributes such as creaminess. In addition, the work provides new insights into the structure and formation of whey protein-pectin complexes and presents strategies for their purification and efficient processing on an industrial scale.
Autor*in
Jessica Filla
Themen in »From Laboratory to Technical: Scale-Up and Functional Customization of Whey Protein-Pectin Complexes as Fat Replacer«
Fettersatzstoff Proteinaggregate Proteinkomplexe