Effect of pulsed electric field and thermal treatment on the physicochemical properties of lactoferrin with different iron saturation levels

International Dairy Journal

Volumn 20, Issue 10, 2010, Pages 707-714

  Sui, Qian ^a   Roginski, Hubert ^a   Williams, Roderick P W ^b   Versteeg, Cornelis ^b   Wan, Jason ^b  

^a UNIVERSITY OF MELBOURNE   (Australia)

^b CSIRO   (Australia)

Author keywords

[No Author keywords available]

Indexed keywords

AQUEOUS PHASE; CONCENTRATION OF; FERRIC IONS; HIGHER TEMPERATURES; IRON SATURATION; LACTOFERRIN; MICROBIAL INACTIVATION; PHYSICOCHEMICAL PROPERTY; PULSED ELECTRIC FIELD; SIMULATED MILK ULTRAFILTRATE; SURFACE HYDROPHOBICITY; THERMAL STABILITY; THERMAL TREATMENT; TREATMENT TEMPERATURE;

DAIRY PRODUCTS; DISSOLUTION; ELECTRIC FIELDS; ELECTROPHORETIC MOBILITY; HEAT TREATMENT; PROTEINS; THERMODYNAMIC STABILITY;

ELECTRIC PROPERTIES;

BOVINAE;

EID: 77955511050     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2010.03.013     Document Type: Article

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