Properties of whey protein isolate-dextran conjugate prepared using pulsed electric field

Food Research International

Volumn 44, Issue 4, 2011, Pages 1052-1058

  Sun, Wei Wei ^a   Yu, Shu Juan ^a   Zeng, Xin An ^a   Yang, Xiao Quan ^a   Jia, Xiao ^a  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

Author keywords

Conjugate; Dextran; Pulsed electric field; Whey protein isolate

Indexed keywords

AQUEOUS SOLUTIONS; CONJUGATE; COVALENT ATTACHMENT; EMULSIFYING ACTIVITY; EMULSIFYING PROPERTY; EMULSION STABILITY; FREE AMINO GROUPS; FUNCTIONAL PROPERTIES; HEAT INDUCED AGGREGATION; MAILLARD REACTION; PULSED ELECTRIC FIELD; PULSED ELECTRIC FIELD TREATMENTS; SDS-PAGE; SECONDARY STRUCTURES; WHEY PROTEIN ISOLATE;

DEXTRAN; ELECTRIC FIELDS; EMULSIFICATION; ESTERIFICATION; GLUCOSE; GLYCOSYLATION; PROTEINS; SOLUBILITY;

ELECTRIC PROPERTIES;

EID: 79955638399     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2011.03.020     Document Type: Article

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