Combined effect of dynamic heat treatment and ionic strength on denaturation and aggregation of whey proteins - Part I

Food Research International

Volumn 41, Issue 7, 2008, Pages 707-713

  Nicorescu, I ^a   Loisel, C ^a   Vial, C ^b   Riaublanc, A ^c   Djelveh, G ^b   Cuvelier, G ^d   Legrand, J ^e  

^a Universite de Nantes   (France)

^b UNIVERSITÉ CLERMONT AUVERGNE   (France)

^c INRA   (France)

^d AGROPARISTECH   (France)

^e UNIVERSITÉ DE NANTES   (France)

Author keywords

Dynamic heat treatment; Ionic strength; Whey protein isolate

Indexed keywords

ADSORPTION; AGGLOMERATION; AGGREGATES; DENATURATION; HEAT TREATING FURNACES; HEAT TREATMENT; PROTEINS; SODIUM ALLOYS; SURFACE CHEMISTRY; SURFACE TENSION;

COMBINED EFFECTS; DYNAMIC HEATING; PROTEIN AGGREGATION; STRENGTH (IGC: D5/D6); STRONG INTERACTIONS; SURFACE TENSION MEASUREMENTS; WHEY PROTEIN (WP);

IONIC STRENGTH;

EID: 48349087829     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2008.05.003     Document Type: Article

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