High efficiency enrichment of total and single whey proteins by pH controlled foam fractionation

International Journal of Food Sciences and Nutrition

Volumn 56, Issue 3, 2005, Pages 223-229

  Ekici, Perihan ^a   Backleh Sohrt, Marlène ^a   Parlar, Harun ^a  

^a TECHNICAL UNIVERSITY OF MUNICH   (Germany)

Author keywords

lactalbumin; lactoglobulin; Albumin bovine; Foam fractionation; pH controlled; Whey proteins

Indexed keywords

ALBUMIN; ALPHA LACTALBUMIN; DODECYL SULFATE SODIUM; GLOBULIN; PROTEIN; SURFACTANT;

ANALYTICAL PARAMETERS; ARTICLE; CONCENTRATION (PARAMETERS); FEASIBILITY STUDY; FLOW RATE; FOAM; FRACTIONATION; PH; QUANTITATIVE ANALYSIS; SEPARATION TECHNIQUE; WHEY;

CHEMICAL FRACTIONATION; FOOD HANDLING; HYDROGEN-ION CONCENTRATION; LACTALBUMIN; LACTOGLOBULINS; MILK PROTEINS; SODIUM DODECYL SULFATE; SURFACE-ACTIVE AGENTS;

BOVINAE;

EID: 22844436467     PISSN: 09637486     EISSN: None     Source Type: Journal    
DOI: 10.1080/09637480500146549     Document Type: Article

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