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dc.rights.licenseCC BY license
dc.contributor.authorZhang, Zhuoen
dc.contributor.authorArrighi, Valeriaen
dc.contributor.authorCampbell, Lydiaen
dc.contributor.authorLonchamp, Julienen
dc.contributor.authorEuston, Stephen R.en
dc.date.accessioned2019-09-13T14:49:30Z
dc.date.available2019-09-13T14:49:30Z
dc.date.issued2015-12-22
dc.identifier.citationZhang, Z., Arrighi, V., Campbell, L., Lonchamp, J. & Euston, S. R. (2016) Properties of partially denatured whey protein products 2: Solution flow properties. Food Hydrocolloids, 56, pp. 218-226.en
dc.identifier.issn0268-005Xen
dc.identifier.urihttps://eresearch.qmu.ac.uk/handle/20.500.12289/9995
dc.identifier.urihttps://doi.org/10.1016/j.foodhyd.2015.12.012
dc.description.abstractPartial denaturation of whey protein concentrates has been used to make protein powders with differing viscosity properties. PDWPC particles have been manufactured to have a range of aggregate sizes (3.3–17 μm) and structures (compact particle gel to open fibrillar gel). In solution the PDWPC samples show complex viscosity behaviour dependant on the size and morphology of the PDWPC aggregate particles. For the same protein content the compact particles have a lower viscosity than open, fibrillar particles. The viscosity also appears to depend on the surface structure of the particles, with particles of a similar size, but having a rougher surface giving higher viscosity than similar smooth particles. The viscosity of the WPC, MPWPC and PDWPC solutions are explained in terms of the postulated interactions between the protein aggregates in solution.en
dc.description.sponsorshipEngineering & Physical Sciences Research Council grant No. EP/J501682/1.en
dc.description.urihttps://doi.org/10.1016/j.foodhyd.2015.12.012en
dc.format.extent218-226en
dc.language.isoenen
dc.publisherElsevieren
dc.relation.ispartofFood Hydrocolloidsen
dc.rights©2015 The Authors
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/
dc.subjectPartially Denatured Whey Proteinsen
dc.subjectShear Rheologyen
dc.subjectThixotropyen
dc.subjectNon-Newtonianen
dc.titleProperties of partially denatured whey protein products 2: Solution flow propertiesen
dc.typeArticleen
dcterms.accessRightspublic
dcterms.dateAccepted2015-12-16
dc.description.volume56en
dc.description.ispublishedpub
rioxxterms.typeJournal Article/Reviewen
rioxxterms.publicationdate2015-12-22
refterms.dateFCD2019-09-13
refterms.depositExceptionpublishedGoldOAen
refterms.accessExceptionNAen
refterms.technicalExceptionNAen
refterms.panelUnspecifieden
qmu.authorLonchamp, Julienen
qmu.centreCentre for Health, Activity and Rehabilitation Researchen
dc.description.statuspub
refterms.versionVoRen
refterms.dateDeposit2019-09-13


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