Influence of sucrose on the thermal denaturation, gelation, and emulsion stabilization of whey proteins

Journal of Agricultural and Food Chemistry

Volumn 48, Issue 5, 2000, Pages 1593-1597

  Kulmyrzaev, Asylbek ^a   Bryant, Cory ^a   McClements, D Julian ^a  

^a UNIVERSITY OF MASSACHUSETTS   (United States)

Author keywords

Emulsion stability; Functionality; Gelation; Heat denaturation; Osmotic stress; Sucrose; Whey proteins

Indexed keywords

MILK PROTEIN; PROTEIN; SUCROSE; WHEY ACIDIC PROTEINS;

ARTICLE; CHEMISTRY; DIFFERENTIAL SCANNING CALORIMETRY; EMULSION; FLOCCULATION; GEL; HEAT; LIGHT SCATTERING; PROTEIN AGGREGATION; PROTEIN DENATURATION; PROTEIN FOLDING; TEMPERATURE; WHEY;

EMULSIONS; GELS; HEAT; MILK PROTEINS; PROTEIN DENATURATION; PROTEIN FOLDING; SUCROSE;

EID: 0034072201     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf9911949     Document Type: Article

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