Hydrophilic lecithins protect milk proteins against heat-induced aggregation

Colloids and Surfaces B: Biointerfaces

Volumn 60, Issue 2, 2007, Pages 167-173

  Le, T Tran ^a,b   El Bakry, M ^a   Neirynck, N ^a   Bogus, M ^a   Hoa, H Dinh ^b   Van der Meeren, P ^a  

^a GHENT UNIVERSITY   (Belgium)

^b HANOI UNIVERSITY OF SCIENCE AND TECHNOLOGY   (Viet Nam)

Author keywords

Casein micelles; Denaturation; Interaction; Lecithin; Whey proteins

Indexed keywords

CASEIN; DENATURATION; HEAT STABILIZERS; HYDROPHOBICITY; HYDROXYLATION; PHOTON CORRELATION SPECTROSCOPY;

CASEIN MICELLAR DISPERSIONS; HEAT-INDUCED INTERACTIONS; LECITHIN; PROTEIN SOLUBILITY; WHEY PROTEINS;

HYDROPHILICITY;

CASEIN; MILK PROTEIN; PHOSPHATIDYLCHOLINE;

ARTICLE; DENATURATION; HYDROLYSIS; HYDROPHILICITY; HYDROXYLATION; MICELLE; PRIORITY JOURNAL; PROTEIN AGGREGATION; SOYBEAN; SURFACE TENSION; THERMOSTABILITY; WHEY;

CASEINS; HEAT; HYDROLYSIS; LECITHINS; MICELLES; MILK PROTEINS; PARTICLE SIZE; PROTEIN BINDING; PROTEIN DENATURATION; SURFACE PROPERTIES; WATER; WETTABILITY;

GLYCINE MAX;

EID: 35649011403     PISSN: 09277765     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.colsurfb.2007.06.007     Document Type: Article

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