Influence of green tea polyphenols on the colloidal stability and gelation of WPC

Food Hydrocolloids

Volumn 25, Issue 5, 2011, Pages 1077-1084

  von Staszewski, Mariana ^a,b   Jagus, Rosa J ^a   Pilosof, Ana M R ^a,b  

^a UNIVERSIDAD DE BUENOS AIRES   (Argentina)

^b Facultad de Ciencias Naturales e Instituto M Lillo   (Argentina)

Author keywords

Gelation; Green tea polyphenols; Interaction; Particle size; Precipitation; WPC

Indexed keywords

FOOD PRODUCTS; GELATION; GELS; LIGHT SCATTERING; PARTICLE SIZE ANALYSIS; PRECIPITATION (CHEMICAL); PROTEINS; VISCOELASTICITY;

COLLOIDAL GELATION; COLLOIDAL STABILITY; GREEN TEA EXTRACTS; GREEN TEA POLYPHENOLS; INTERACTION; PARTICLES SIZES; POLYPHENOLS; PROPERTY; TEXTURE ANALYSIS; WHEY PROTEINS CONCENTRATE;

PARTICLE SIZE;

EID: 79952535599     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2010.10.004     Document Type: Article

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