Exchange reactions between whey proteins and caseins in heated soya oil-in-water emulsion systems - Behavior of individual proteins

Food Hydrocolloids

Volumn 16, Issue 4, 2002, Pages 295-302

  Dalgleish, Douglas G ^a,b   Goff, H Douglas ^a   Luan, Beibei ^a  

^a UNIVERSITY OF GUELPH   (Canada)

^b NONE   (United Kingdom)

Author keywords

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

Indexed keywords

CASEIN; EMULSIFICATION; PURIFICATION; SUBSTITUTION REACTIONS; SULFUR COMPOUNDS;

EMULSION INTERFACES; EMULSION SYSTEMS; EXCHANGE REACTION; HEATING EFFECT; LACTOGLOBULIN; OIL-IN-WATER; PROTEIN ADSORPTION; SOYA OIL; WATER EMULSION; WHEY PROTEINS;

EMULSIONS;

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

ADSORPTION; ARTICLE; COMPLEX FORMATION; EMULSION; HEAT TREATMENT; MOLECULAR DYNAMICS; PROTEIN BINDING; WHEY;

EID: 0036097442     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0268-005X(01)00102-3     Document Type: Article

References (19)

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