Heat treatment of whey proteins in the presence of anionic surfactants

Food Hydrocolloids

Volumn 18, Issue 4, 2004, Pages 685-692

  Giroux, Hélène J ^a   Britten, Michel ^a  

^a FOOD RESEARCH AND DEVELOPMENT CENTRE   (Canada)

Author keywords

Anionic surfactants; Denaturation; Heat treatment; Whey protein

Indexed keywords

DIFFERENTIAL SCANNING CALORIMETRY; HEAT TREATMENT; PROTEINS; SODIUM DODECYL SULFATE; SOLUBILITY; SULFUR COMPOUNDS;

ACID ESTER; DENATURATION TEMPERATURES; DIACETYL; MONOGLYCERIDES; SODIUM STEAROYL-2-LACTYLATE; SURFACTANT PROTEINS; SURFACTANT: SODIUM DODECYL SULFATES; TARTARIC ACIDS; THIOL GROUPS; WHEY PROTEINS;

DENATURATION;

2,3 BUTANEDIONE; ANION; DODECYL SULFATE SODIUM; MONOACYLGLYCEROL; POLYMER; PROTEIN; SURFACTANT; TARTARIC ACID; THIOL;

ANALYTIC METHOD; ARTICLE; DENATURATION; DIFFERENTIAL SCANNING CALORIMETRY; ENTHALPY; EVALUATION; HEAT TREATMENT; HYDRODYNAMICS; MEASUREMENT; PH; PROTEIN FOLDING; SOLUBILITY; SURFACE TENSION; WHEY;

EID: 2142837130     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2003.11.012     Document Type: Article

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