Effect of pulsed electric field and thermal treatment on the physicochemical and functional properties of whey protein isolate

International Dairy Journal

Volumn 21, Issue 4, 2011, Pages 206-213

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

^a UNIVERSITY OF MELBOURNE   (Australia)

^b CSIRO   (Australia)

^c ILLINOIS INSTITUTE OF TECHNOLOGY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EXPERIMENTAL CONDITIONS; FUNCTIONAL PROPERTIES; GEL STRENGTHS; GELATION PROPERTIES; PHYSICOCHEMICAL PROPERTY; PROTEIN AGGREGATION; PULSED ELECTRIC FIELD; SULPHYDRYL GROUPS; SURFACE HYDROPHOBICITY; THERMAL STABILITY; THERMAL TREATMENT; WHEY PROTEIN ISOLATE; WHEY PROTEINS;

AGGLOMERATION; COAGULATION; DRYING; ELECTRIC FIELDS; EMULSIFICATION; GELATION; HEAT TREATMENT; PROTEINS; SPRAY DRYING;

ELECTRIC PROPERTIES;

EID: 79951510676     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2010.11.001     Document Type: Article

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