Formation and characterization of amphiphilic conjugates of whey protein isolate (WPI)/xanthan to improve surface activity

Food Hydrocolloids

Volumn 21, Issue 3, 2007, Pages 379-391

  Benichou, Axel ^a   Aserin, Abraham ^a   Lutz, Rachel ^a   Garti, Nissim ^a  

^a HEBREW UNIVERSITY OF JERUSALEM   (Israel)

Author keywords

Biopolymeric amphiphile; Whey protein isolate (WPI) polysaccharide hybrids; Xanthan gum

Indexed keywords

BIOMOLECULES; ELECTROSTATICS; EMULSIFICATION; EMULSIONS; HYDROPHOBICITY; IONIC STRENGTH; PHYSICOCHEMICAL PROPERTIES; PROTEINS; RHEOLOGY; SURFACE PROPERTIES; XANTHAN GUM;

AMPHIPHILIC MACROMOLECULES; AMPHIPHILICS; BIOPOLYMERIC AMPHIPHILE; FUNCTIONAL PROPERTIES; NATURAL BIOPOLYMERS; RHEOLOGICAL BEHAVIOUR; SURFACE ACTIVITIES; SURFACE HYDROPHOBICITY; WHEY PROTEIN ISOLATE; WHEY PROTEIN ISOLATE /POLYSACCHARIDE HYBRID;

POLYSACCHARIDES;

EID: 33750958542     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2006.04.013     Document Type: Article

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