Milk whey proteins and xanthan gum interactions in solution and at the air-water interface: A rheokinetic study

Colloids and Surfaces B: Biointerfaces

Volumn 81, Issue 1, 2010, Pages 50-57

  Perez, Adrián A ^a   Sánchez, Cecilio Carrera ^b   Patino, Juan M Rodríguez ^b   Rubiolo, Amelia C ^a   Santiago, Liliana G ^a  

^a UNIVERSIDAD NACIONAL DEL LITORAL   (Argentina)

^b UNIVERSITY OF SEVILLE   (Spain)

Author keywords

Lactoglobulin; Adsorption kinetics; Air water interface; Interfacial rheology; Protein polysaccharide interactions; Whey protein concentrate; Xanthan gum

Indexed keywords

ADSORPTION KINETICS; AIR-WATER INTERFACE; INTERFACIAL RHEOLOGY; LACTOGLOBULIN; WHEY PROTEIN CONCENTRATE; XANTHAN GUM;

ADSORPTION; AIR; BIOMOLECULES; CONCENTRATION (PROCESS); DAIRY PRODUCTS; DEWATERING; DYNAMICS; ELASTICITY; FLUORESCENCE; FLUORESCENCE SPECTROSCOPY; IONIC STRENGTH; ORGANIC ACIDS; PROTEINS; RHEOLOGY; VISCOSITY;

PHASE INTERFACES;

8 ANILINO 1 NAPHTHALENESULFONIC ACID; BETA LACTOGLOBULIN; BIOPOLYMER; MILK PROTEIN; XANTHAN;

ADSORPTION KINETICS; AQUEOUS SOLUTION; ARTICLE; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; FLOW KINETICS; FLUORESCENCE SPECTROSCOPY; INTERFACE PRESSURE; IONIC STRENGTH; MATHEMATICAL MODEL; PRIORITY JOURNAL; PROTEIN INTERACTION; SURFACE PROPERTY; THERMODYNAMICS; VISCOELASTICITY;

AIR; HYDROPHOBIC AND HYDROPHILIC INTERACTIONS; KINETICS; LACTOGLOBULINS; MILK PROTEINS; POLYSACCHARIDES, BACTERIAL; PROTEIN BINDING; RHEOLOGY; SOLUTIONS; SPECTROMETRY, FLUORESCENCE; SURFACE PROPERTIES; WATER;

EID: 77956011293     PISSN: 09277765     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.colsurfb.2010.06.021     Document Type: Article

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