Effects of ultra-high pressure homogenization on the emulsifying properties of whey protein isolates under various pH

Food Science and Biotechnology

Volumn 17, Issue 2, 2008, Pages 324-329

  Lee, Sang Ho ^a   Subirade, Muriel ^b   Paquin, Paul ^b  

^a Korea Food and Drug Administration   (South Korea)

^b UNIVERSITÉ LAVAL   (Canada)

Author keywords

Emulsifying property; Emulsion; High pressure homogenizer; Protein adsorption; Whey protein

Indexed keywords

GLYCINE MAX;

EID: 49649116925     PISSN: 12267708     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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