Relationship between Functional Properties and Aggregation Changes of Whey Protein Induced by High Pressure Microfluidization

Journal of Food Science

Volumn 76, Issue 4, 2011, Pages

  Liu, Cheng Mei ^a   Zhong, Jun Zhen ^a   Liu, Wei ^a   Tu, Zong Cai ^a   Wan, Jie ^a   Cai, Xiao Fei ^a   Song, Xin Yun ^a  

^a NANCHANG UNIVERSITY   (China)

Author keywords

Aggregation; High pressure microfluidization; Protein property; Whey protein concentrate

Indexed keywords

MILK PROTEIN; WHEY PROTEIN;

ARTICLE; CHEMICAL PHENOMENA; CHEMISTRY; EMULSION; FOOD HANDLING; METHODOLOGY; PARTICLE SIZE; PRESSURE; SCANNING ELECTRON MICROSCOPY; SOLUBILITY;

EMULSIONS; FOOD HANDLING; HYDROPHOBIC AND HYDROPHILIC INTERACTIONS; MICROSCOPY, ELECTRON, SCANNING; MILK PROTEINS; PARTICLE SIZE; PRESSURE; SOLUBILITY;

EID: 79955624347     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2011.02134.x     Document Type: Article

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