Exchange reactions between whey proteins and caseins in heated soya oil-in-water emulsion systems - Overall aspects of the reaction

Food Hydrocolloids

Volumn 16, Issue 4, 2002, Pages 303-311

  Dalgleish, Douglas G ^a,b   Goff, H Douglas ^a   Brun, Jacqueline M ^a   Luan, Beibei ^a  

^a UNIVERSITY OF GUELPH   (Canada)

^b NONE   (United Kingdom)

Author keywords

Caseins; Emulsions; Heating effects; Protein adsorption; Whey proteins

Indexed keywords

EMULSIFICATION; EMULSIONS; IONIC STRENGTH; SUBSTITUTION REACTIONS;

DISPLACEMENT REACTIONS; EMULSION SYSTEMS; EXCHANGE REACTION; HEATING EFFECT; OIL-IN-WATER; PROTEIN ADSORPTION; SOYA OIL; TEMPERATURE DEPENDENT; WATER EMULSION; WHEY PROTEINS;

CASEIN;

BETA CASEIN; BETA LACTOGLOBULIN; CASEIN; MILK PROTEIN; SOYBEAN OIL EMULSION; WATER OIL CREAM;

ADSORPTION; ARTICLE; BINDING KINETICS; HEAT TREATMENT; MOLECULAR DYNAMICS; PH; PROTEIN BINDING; REACTION ANALYSIS; WHEY;

EID: 0036095429     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0268-005X(01)00103-5     Document Type: Article

References (27)

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