Functional, textural, and sensory properties of milk protein concentrate-based supercritical fluid extrudates made with acid whey

Functional, textural, and sensory properties of milk protein concentrate-based supercritical fluid extrudates made with acid whey

The worldwide Greek yogurt market is a growing multi-billion-dollar industry in need of a solution for its environmentally problematic acid whey byproduct. This study evaluated the effects of concentrated Greek acid whey (GAW) substituted in lieu of water during extrusion of milk protein concentrate...

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Bibliographic Details
Main Authors: Ashton K. Yoon, Syed S.H. Rizvi
Format: Article
Language:English
Published: Taylor & Francis Group 2020-01-01
Series:International Journal of Food Properties
Subjects:
acid whey
extrusion
scfx
milk protein
snack foods
byproducts
Online Access:http://dx.doi.org/10.1080/10942912.2020.1753768

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