Competitive protein adsorption between β-casein and β-lactoglobulin during spray-drying: Effect of calcium induced association

Food Hydrocolloids

Volumn 17, Issue 1, 2003, Pages 103-116

  Landström, Karin ^a,b,d   Arnebrant, Thomas ^a   Alsins, Jan ^c   Bergenståhl, Björn ^b  

^a INSTITUTE FOR SURFACE CHEMISTRY   (Sweden)

^b LUND UNIVERSITY   (Sweden)

^c UPPSALA UNIVERSITY   (Sweden)

^d SWEDISH UNIVERSITY OF AGRICULTURAL SCIENCES   (Sweden)

Author keywords

Calcium; Competitive protein adsorption; Fluorescence quenching; Pyrene; Spray drying; Casein; Lactoglobulin

Indexed keywords

ADSORPTION; AIR; CALCIUM; FLUORESCENCE QUENCHING; PHASE INTERFACES; PYRENE; SPRAY DRYING;

COMPETITIVE PROTEIN ADSORPTIONS; DRY WEIGHT; FLUORESCENCE QUENCHING; LACTOGLOBULIN; MONOMERICS; POWDER SURFACE; PROTEIN CONCENTRATIONS; SPRAY-DRYING; Β-CASEIN; Β-LACTOGLOBULIN;

CASEIN;

BETA CASEIN; BETA LACTOGLOBULIN; CALCIUM; PROTEIN;

ADSORPTION; ARTICLE; DAIRY PRODUCT; FLUORESCENCE; FOOD STORAGE; MEASUREMENT; MILK; POWDER; SPRAY DRYING;

EID: 0037240233     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0268-005X(02)00044-9     Document Type: Article

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