Emulsifying properties of whey protein-dextran conjugates at low pH and different salt concentrations

Colloids and Surfaces B: Biointerfaces

Volumn 31, Issue 1-4, 2003, Pages 125-132

  Akhtar, Mahmood ^a   Dickinson, Eric ^a  

^a UNIVERSITY OF LEEDS   (United Kingdom)

Author keywords

Dextran; Droplet size; Emulsion stability; Protein polysaccharide complex; Whey protein

Indexed keywords

ELECTROLYTES; OILS AND FATS; PH EFFECTS; POLYSACCHARIDES; PROTEINS; SALTS;

STERIC STABILIZATION;

EMULSIFICATION;

DECANE; DEXTRAN; ELECTROLYTE; EMULSIFYING AGENT; GUM ARABIC; MILK PROTEIN; POLYSACCHARIDE; SILICONE OIL; SODIUM CHLORIDE; TRIACYLGLYCEROL;

ACIDITY; COMPLEX FORMATION; CONFERENCE PAPER; CONJUGATE; EMULSION; HEAT TREATMENT; HYDROPHILICITY; ORANGE (FRUIT); PRIORITY JOURNAL; PROTEIN ANALYSIS; PROTEIN DETERMINATION; PROTEIN ISOLATION; PROTEIN STABILITY; SEPARATION TECHNIQUE;

ACACIA SENEGAL;

EID: 0042161834     PISSN: 09277765     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0927-7765(03)00049-3     Document Type: Conference Paper

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