Physical properties, molecular structures, and protein quality of texturized whey protein isolate: Effect of extrusion temperature

Journal of Agricultural and Food Chemistry

Volumn 59, Issue 9, 2011, Pages 4668-4675

  Qi, Phoebe X ^a   Onwulata, Charles I ^a  

^a EASTERN REGIONAL RESEARCH CENTER   (United States)

Author keywords

lactalbumin; lactoglobulin; CD; Extrusion; Fluorescence; Molecular structure; Protein quality; Temperature; Texturization; Whey protein isolate

Indexed keywords

CD; LACTOGLOBULIN; PROTEIN QUALITY; TEXTURIZATION; WHEY PROTEIN ISOLATE;

AMINO ACIDS; CHEMICAL PROPERTIES; DICHROISM; ELECTROPHORESIS; EXTRUSION; FLUORESCENCE; LIQUID CHROMATOGRAPHY; MOLECULAR STRUCTURE; SODIUM; SODIUM SULFATE; STRUCTURAL PROPERTIES;

PROTEINS;

MILK PROTEIN; WHEY PROTEIN;

ARTICLE; CHEMICAL STRUCTURE; CHEMISTRY; EVALUATION; FOOD HANDLING; METHODOLOGY; PHYSICAL PHENOMENA; PROTEIN CONFORMATION; SOLUBILITY; TEMPERATURE;

FOOD TECHNOLOGY; MILK PROTEINS; MOLECULAR STRUCTURE; PHYSICAL PHENOMENA; PROTEIN CONFORMATION; SOLUBILITY; TEMPERATURE;

EID: 79955086146     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf2011744     Document Type: Article

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