Diffusivity of whey protein and gum arabic in their coacervates

Langmuir

Volumn 20, Issue 15, 2004, Pages 6389-6395

  Weinbreck, Fanny ^a   Rollema, Harry S ^a   Tromp, R Hans ^a   De Kruif, Cornelis G ^a,b  

^a NIZO FOOD RESEARCH   (Netherlands)

^b UTRECHT UNIVERSITY   (Netherlands)

Author keywords

[No Author keywords available]

Indexed keywords

BIOPOLYMERS; DIFFUSION; ELECTROSTATICS; FLUORESCENCE; NUCLEAR MAGNETIC RESONANCE; PH EFFECTS; SCATTERING; TURBIDITY;

COACERVATES; DIFFUSION WAVE SPECTROSCOPY (DWS); GUM ARABIC (GA) SYSTEMS; WHEY PROTEINS;

PROTEINS;

DIFFUSION; ELECTROSTATICS; FLUORESCENCE; NUCLEAR MAGNETIC RESONANCE; PROTEINS; SCATTERING; TURBIDITY;

GUM ARABIC; MILK PROTEIN; WHEY PROTEIN;

ARTICLE; CHEMISTRY; DIFFUSION; FLUORESCENCE RECOVERY AFTER PHOTOBLEACHING; METHODOLOGY; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; PH; SENSITIVITY AND SPECIFICITY; SURFACE PROPERTY; TIME;

DIFFUSION; FLUORESCENCE RECOVERY AFTER PHOTOBLEACHING; GUM ARABIC; HYDROGEN-ION CONCENTRATION; MAGNETIC RESONANCE SPECTROSCOPY; MILK PROTEINS; SENSITIVITY AND SPECIFICITY; SURFACE PROPERTIES; TIME FACTORS;

EID: 3442895901     PISSN: 07437463     EISSN: None     Source Type: Journal    
DOI: 10.1021/la049908j     Document Type: Article

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