Emulsifying properties of -lactalbumin after high-pressure treatment and subsequent lactosylation

High Pressure Research

Volumn 27, Issue 1, 2007, Pages 115-119

  Bravo, F I ^a   Villamiel, M ^a   Molina, E ^a  

^a INSTITUTO DE FERMENTACIONES INDUSTRIALES CSIC   (Spain)

Author keywords

lactalbumin; Functional properties; High pressure; Lactosylation; Maillard reaction; Whey proteins

Indexed keywords

AMINO ACIDS; EMULSIFICATION; HIGH PRESSURE EFFECTS; HYDROPHOBICITY; REACTION KINETICS;

EMULSIFYING PROPERTIES; FUROSINE; LACTOSYLATION; MAILLARD REACTION; PRESSURIZED SAMPLES; WHEY PROTEINS;

PROTEINS;

EID: 34047129754     PISSN: 08957959     EISSN: 14772299     Source Type: Journal    
DOI: 10.1080/08957950601091038     Document Type: Article

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