Effect of heat treatment on milk protein functionality at emulsion interfaces. A review

Food Hydrocolloids

Volumn 24, Issue 4, 2010, Pages 259-265

  Raikos, Vassilios ^a  

^a UNIVERSITY OF PATRAS   (Greece)

Author keywords

Denaturation; Emulsion; Heat treatment; Milk proteins

Indexed keywords

CASEIN; EMULSIFICATION; EMULSIONS; PHASE INTERFACES;

AQUEOUS MEDIA; EFFECT OF HEAT TREATMENTS; EMULSION INTERFACES; EXPERIMENTAL EVIDENCE; MILK PROTEIN; OIL-IN-WATER; PROTEIN FUNCTIONALITIES; THERMAL; WATER EMULSION; WHEY PROTEINS;

HEAT TREATMENT;

EID: 75149162776     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2009.10.014     Document Type: Review

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