Sulfhydryl-Disulfide Interchange-Induced Interparticle Protein Polymerization in Whey Protein-Stabilized Emulsions and Its Relation to Emulsion Stability

Journal of Agricultural and Food Chemistry

Volumn 45, Issue 10, 1997, Pages 3813-3820

  Damodaran, Srinivasan ^a   Anand, Kamlesh ^a  

^a UNIVERSITY OF WISCONSIN MADISON   (United States)

Author keywords

Emulsion; Protein polymerization; Sulfhydryl disulfide interchange; lactalbumin; lactoglobulin

Indexed keywords

EID: 0001376997     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf970319b     Document Type: Article

References (10)

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