Effect of Processing on the Displacement of Whey Proteins: Applying the Orogenic Model to a Real System

Journal of Agricultural and Food Chemistry

Volumn 52, Issue 5, 2004, Pages 1287-1292

  Woodward, Nicola C ^a   Wilde, Peter J ^a   Mackie, Alan R ^a   Gunning, A Patrick ^a   Gunning, Paul A ^a   Morris, Victor J ^a  

^a INSTITUTE OF FOOD RESEARCH   (United Kingdom)

Author keywords

Atomic force microscopy; Displacement; Interfacial properties; Orogenic; Protein; Surfactant

Indexed keywords

BETA LACTOGLOBULIN; EMULSIFYING AGENT; POLYSORBATE 20; POLYSORBATE 60; SURFACTANT; UNCLASSIFIED DRUG; VEGETABLE PROTEIN; WHEY PROTEIN;

ADSORPTION; ARTICLE; ATOMIC FORCE MICROSCOPY; ELASTICITY; EMULSION; FILM; FOOD PROCESSING; PRESSURE; PROTEIN ISOLATION; SURFACE TENSION; WHEY;

EID: 1542286937     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf034318x     Document Type: Article

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