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Czech Journal of Food Sciences
Volumn 27, Issue SPEC. ISS., 2009, Pages
Characterisation of whey proteins-pectin interaction in relation to emulsifying properties of whey proteins
Author keywords

Dynamic light scattering; Emulsion; Free oil; Particle size distribution; Pectins; Whey proteins; potential
Indexed keywords

EID: 68949217678     PISSN: 12121800     EISSN: None     Source Type: Journal    
DOI: 10.17221/632-cjfs     Document Type: Conference Paper
Times cited : (21)
References (10)
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  • 2
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    • BÉDIÉ G.K., TURGEON S.L., MAKHLOUF J. (2008): Formation of native whey protein isolate-low methoxyl pectin complexes as a matrix for hydro-soluble food ingredient entrapment in acidic foods. Food Hydrocolloids, 22: 836-844. (Pubitemid 351282431)
    • (2008) Food Hydrocolloids , vol.22 , Issue.5 , pp. 836-844
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  • 3
    • 85052705975 scopus 로고    scopus 로고
    • Structure-function relationship of whey proteins
    • In: DAMODARAN S., PARAF A. (eds):, Marcel Dekker Inc., New York
    • CAYOT P., LORIENT D. (1997): Structure-function relationship of whey proteins. In: DAMODARAN S., PARAF A. (eds): Food Proteins and Their Applications. Marcel Dekker Inc., New York: 225-291.
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    • Cayot, P.1    Lorient, D.2
  • 4
    • 0032016551 scopus 로고    scopus 로고
    • Nutritional and Functional Characteristics of Whey Proteins in Food Products
    • DE WIT J.N. (1998): Nutritional and functional characteristics of whey proteins in food products. Journal of Dairy Science, 81: 597-608. (Pubitemid 128056771) (Pubitemid 128461004)
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    • De Wit, J.N.1
  • 5
    • 0036838148 scopus 로고    scopus 로고
    • Interbiopolymer complexing between β-lactoglobulin and low- and high-methylated pectin measured by potentiometric titration and ultrafiltration
    • DOI 10.1016/S0268-005X(02)00020-6, PII S0268005X02000206
    • GIRARD M., TURGEON S.L., GAUTHIER S.F. (2002): In-terbiopolymer complexing between β-lactoglobulin and low-and high-methylated pectin measured by potentiometric titration and ultrafiltration. Food Hydrocolloids, 16: 585-591. (Pubitemid 35177847)
    • (2002) Food Hydrocolloids , vol.16 , Issue.6 , pp. 585-591
    • Girard, M.1    Turgeon, S.L.2    Gauthier, S.F.3
  • 6
    • 0012417786 scopus 로고    scopus 로고
    • Pectins
    • PHILLIPS G.O., WILLIAMS P.A. (eds):, CRC, New York
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    • May, C.D.1
  • 7
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    • Appearance of submicronic particles in the milk fat globule size distribution upon mechanical treatments
    • MICHALSKI M.C., MICHEL F., GENESTE C.H. (2002): Appearance of submicronic particles in the milk fat globule size distribution upon mechanical treatments. Lait, 82: 193-208. (Pubitemid 34904585)
    • (2002) Lait , vol.82 , Issue.2 , pp. 193-208
    • Michalski, M.-C.1    Michel, F.2    Geneste, C.3
  • 8
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    • Lactoglobulin
    • In: Fox P.F., Mc-SWEENEY P.L.H. (eds):, Proteins. Kluwer Academic/Plenum Publishers, New York:
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    • DOI 10.1016/S0963-9969(00)00113-7, PII S0963996900001137
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    • Wang, Q.1    Qvist, K.B.2

* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.