Physicochemical and emulsifying properties of whey protein isolate (WPI)-dextran conjugates produced in aqueous solution

Journal of Agricultural and Food Chemistry

Volumn 58, Issue 5, 2010, Pages 2988-2994

  Zhu, D A N ^a   Damodaran, Srinivasan ^a   Lucey, John A ^a  

^a UNIVERSITY OF WISCONSIN MADISON   (United States)

Author keywords

Conjugate; Dextran; Functionality; Whey protein isolate

Indexed keywords

MILK PROTEIN; WATER; WHEY PROTEIN;

ARTICLE; CHEMISTRY; EMULSION; LIQUID CHROMATOGRAPHY; PH; POLYACRYLAMIDE GEL ELECTROPHORESIS; SOLUTION AND SOLUBILITY; TRANSMISSION ELECTRON MICROSCOPY; ULTRAVIOLET SPECTROPHOTOMETRY;

CHROMATOGRAPHY, LIQUID; ELECTROPHORESIS, POLYACRYLAMIDE GEL; EMULSIONS; HYDROGEN-ION CONCENTRATION; MICROSCOPY, ELECTRON, TRANSMISSION; MILK PROTEINS; SOLUTIONS; SPECTROPHOTOMETRY, ULTRAVIOLET; WATER;

ACACIA SENEGAL;

EID: 77949404014     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf903643p     Document Type: Article

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