The supramolecular organisation of β-casein: Effect on interfacial properties

Food Hydrocolloids

Volumn 19, Issue 3, 2005, Pages 387-393

  Dauphas, S ^a   Mouhous Riou, N ^a   Metro, B ^a   MacKie, A R ^b   Wilde, P J ^b   Anton, M ^a   Riaublanc, A ^a  

^a CEMAGREF   (France)

^b NORWICH RESEARCH PARK   (United Kingdom)

Author keywords

Air water interface; Calcium; Reversibility; Supramolecular organisation; Temperature; Casein

Indexed keywords

AGGLOMERATION; AIR; CASEIN; FLUORESCENCE SPECTROSCOPY; FOOD PROCESSING; HYDROPHOBICITY; LIGHT SCATTERING; PHASE INTERFACES; SUPRAMOLECULAR CHEMISTRY;

AGGREGATION STATE; AIR/WATER INTERFACES; CALCIUM CONTENT; FILM STRUCTURE; INTERFACIAL PROPERTY; MILK CASEINS; MOLECULAR STATE; REVERSIBILITY; SUPRAMOLECULAR ORGANIZATIONS; Β-CASEIN;

CALCIUM;

BETA CASEIN; CALCIUM; CASEIN; EMULSIFYING AGENT; POLYMER; PROTEIN; WATER;

ADSORPTION; CONFERENCE PAPER; CONFOCAL MICROSCOPY; FLUORESCENCE SPECTROSCOPY; FOOD PROCESSING; ISOTHERM; LABORATORY; LANGMUIR BLODGETT FILM; LIGHT SCATTERING; MICELLE; MILK; POLYMERIZATION; PROTEIN AGGREGATION; SUPRAMOLECULAR CHEMISTRY; TEMPERATURE;

EID: 12344304144     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2004.10.005     Document Type: Conference Paper

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