Effect of high hydrostatic pressure on bovine α-lactalbumin functional properties

Journal of Food Engineering

Volumn 87, Issue 3, 2008, Pages 363-370

  Rodiles López, J Octavio ^a   Jaramillo Flores, Ma Eugenia ^a   Gutiérrez López, Gustavo F ^a   Hernández Arana, Andrés ^b   Fosado Quiroz, Rosa E ^b   Barbosa Cánovas, Gustavo V ^c   Hernández Sánchez, Humberto ^a  

^a INSTITUTO POLITÉCNICO NACIONAL   (Mexico)

^b DEPARTAMENTO DE QUÍMICA   (Mexico)

^c WASHINGTON STATE UNIVERSITY   (United States)

Author keywords

Foaming; Functional properties; High hydrostatic pressure; Solubility; Lactalbumin

Indexed keywords

EMULSIONS; FOAMS; HYDROSTATIC PRESSURE; SOLUBILITY;

EMULSION ACTIVITY INDEX; EMULSION STABILITY; FOAMING CAPACITY; FUNCTIONAL PROPERTIES; HIGH HYDROSTATIC PRESSURE; LACTALBUMIN;

PROTEINS;

BOVINAE;

EID: 40049087714     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2007.12.014     Document Type: Article

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