Anaam S. Al-khafaje

Modification of citric acid on whey proteins: a novel approach to modify functional properties and reduce oil content in potato strips

Introduction: Functional properties and coating behaver of a whey proteins modified with citric acid were investigated. Objective: Citric acid modification was carried out by incubating whey protein with 0.67 mol/L citric acid at 50°C for 4 hours. Methods: The functional properties assessment demonstrated that citric a...