The formation of heat-induced protein aggregates in whey protein/pectin mixtures studied by size exclusion chromatography coupled with multi-angle laser light scattering detection

Food Hydrocolloids

Volumn 19, Issue 5, 2005, Pages 803-812

  Beaulieu, Martin ^a,e   Corredig, Milena ^d   Turgeon, Sylvie L ^a   Wicker, Louise ^b   Doublier, Jean Louis ^c  

^a Dept Sols de Genie Agro alimentaire   (Canada)

^b UNIVERSITY OF GEORGIA   (United States)

^c Institut National de la Recherche   (France)

^d UNIVERSITY OF GUELPH   (Canada)

^e NESTLÉ RESEARCH CENTER   (Switzerland)

Author keywords

Calcium; Gel; MALLS; Pectins; Whey proteins

Indexed keywords

CALCIUM; CALCIUM CHLORIDE; PECTIN; PROTEIN; VEGETABLE PROTEIN;

ARTICLE; CHEMICAL MODIFICATION; GEL PERMEATION CHROMATOGRAPHY; HEAT; HEAT TREATMENT; HEATING; LASER; LIGHT SCATTERING; MOLECULAR WEIGHT; PH; PROTEIN AGGREGATION; SAMPLING; TEMPERATURE; WHEY;

EID: 17444410785     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2004.10.025     Document Type: Article

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