EFFECTS OF HEAT TREATMENT AND PROTEIN CONCENTRATION ON THE RHEOLOGY OF BOVINE PLASMA PROTEIN SUSPENSIONS
- 1 July 1978
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 43 (4) , 1204-1209
- https://doi.org/10.1111/j.1365-2621.1978.tb15270.x
Abstract
Changes in rheology during the heating of bovine plasma protein suspensions were examined at temperatures between 50°C and 90°C and for concentrations ranging from 6‐12% protein isolate over a 3‐hr period. An annular pumping device was used to determine a viscosity index for the suspensions. A model was developed to explain the data. The viscosity index increased exponentially with time at a particular temperature while being linearly dependent upon the concentration. The Arrhenius Equation described the effect of temperature on the rate of change of the viscosity index during heating.This publication has 4 references indexed in Scilit:
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- EFFECT OF DECOLORIZATION AND LACTOSE INCORPORATION ON THE EMULSIFICATION CAPACITY OF SPRAYDRIED BLOOD PROTEIN CONCENTRATESJournal of Food Science, 1973
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