Formation of conjugates between β-lactoglobulin and allyl isothiocyanate: Effect on protein heat aggregation, foaming and emulsifying properties

Food Hydrocolloids

Volumn 25, Issue 4, 2011, Pages 694-706

  Rade Kukic, K ^a   Schmitt, C ^a   Rawel, H M ^b  

^a NESTLÉ RESEARCH CENTER   (Switzerland)

^b UNIVERSITY OF POTSDAM   (Germany)

Author keywords

Allyl isothiocyanate; Emulsifying properties; Foaming properties; Heat aggregation; Molecular structure; Lactoglobulin

Indexed keywords

BRASSICACEAE;

EID: 79851508238     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2010.08.018     Document Type: Article

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