Sodium caseinate-maltodextrin conjugate hydrolysates: Preparation, characterisation and some functional properties

Food Chemistry

Volumn 123, Issue 1, 2010, Pages 21-31

  O'Regan, Jonathan ^a   Mulvihill, Daniel M ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Emulsifying properties; Functional properties; Glycerol monostearate; Maltodextrin; Protein polysaccharide conjugate hydrolysates; Sodium caseinate; Solubility

Indexed keywords

GLYCEROL STEARATE; PROTEIN HYDROLYSATE; SODIUM CASEINATE HYDROLYSATE; SODIUM CASEINATE MALTODEXTRIN CONJUGATE HYDROLYSATE; UNCLASSIFIED DRUG;

ARTICLE; CONFORMATION; CONJUGATION; CONTROLLED STUDY; ELUTION; EMULSION; FOOD INDUSTRY; GEL PERMEATION CHROMATOGRAPHY; HYDROLYSIS; MOLECULAR WEIGHT; SOLUBILITY; STORAGE;

EID: 77952582290     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.03.115     Document Type: Article

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