Surface adsorption behaviour of milk whey protein and pectin mixtures under conditions of air-water interface saturation

Colloids and Surfaces B: Biointerfaces

Volumn 85, Issue 2, 2011, Pages 306-315

  Perez, Adrián A ^a   Sánchez, Cecilio Carrera ^b   Rodríguez Patino, Juan M ^b   Rubiolo, Amelia C ^a   Santiago, Liliana G ^a  

^a UNIVERSIDAD NACIONAL DEL LITORAL   (Argentina)

^b UNIVERSITY OF SEVILLE   (Spain)

Author keywords

Lactoglobulin; Adsorption kinetics; Air water interface; Dilatational rheology; High methoxyl pectin; Interfacial adsorption; Low methoxyl pectin; Whey protein concentrate

Indexed keywords

ADSORPTION KINETICS; AIR-WATER INTERFACE; DILATATIONAL RHEOLOGY; HIGH METHOXYL PECTIN; INTERFACIAL ADSORPTION; LACTOGLOBULIN; LOW-METHOXYL PECTINS; WHEY PROTEIN CONCENTRATE;

ADSORPTION; AIR; BIOMOLECULES; BIOPOLYMERS; DAIRY PRODUCTS; ELASTICITY; IONIC STRENGTH; MIXTURES; PROTEINS; RHEOLOGY; VISCOSITY;

PHASE INTERFACES;

BETA LACTOGLOBULIN; MILK PROTEIN; PECTIN;

ADSORPTION KINETICS; ARTICLE; CHEMICAL ANALYSIS; CHEMICAL COMPOSITION; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; FLOW KINETICS; INTERFACE PRESSURE; IONIC STRENGTH; ISOTHERM; PRIORITY JOURNAL; STRUCTURE ANALYSIS; SURFACE PROPERTY; THERMODYNAMICS;

ADSORPTION; AIR; HYDROGEN-ION CONCENTRATION; KINETICS; LACTOGLOBULINS; MILK PROTEINS; OSMOLAR CONCENTRATION; PECTINS; SURFACE PROPERTIES; TEMPERATURE; THERMODYNAMICS; WATER;

EID: 79955669792     PISSN: 09277765     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.colsurfb.2011.03.002     Document Type: Article

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