The effect of high pressure microfluidization on the structure and length distribution of whey protein fibrils

International Dairy Journal

Volumn 21, Issue 10, 2011, Pages 823-830

  Oboroceanu, Daniela ^a,b   Wang, Lizhe ^c   Kroes Nijboer, Ardy ^d   Brodkorb, André ^a   Venema, Paul ^d   Magner, Edmond ^b   Auty, Mark A E ^a  

^a TEAGASC FOOD RESEARCH CENTRE   (Ireland)

^b UNIVERSITY OF LIMERICK   (Ireland)

^c LUXEMBOURG INSTITUTE OF SCIENCE AND TECHNOLOGY   (Luxembourg)

^d WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

[No Author keywords available]

Indexed keywords

AFM; EFFECT OF HIGH PRESSURE; HIGH PRESSURE; LACTOGLOBULIN; LENGTH DISTRIBUTIONS; MICROFLUIDIZATION; PROTEIN DENATURATION; PROTEIN FIBRILS; SECONDARY STRUCTURES; TRANSFORM INFRARED SPECTROSCOPY; WHEY PROTEIN ISOLATE; WHEY PROTEINS;

ATOMIC FORCE MICROSCOPY; ATOMIC SPECTROSCOPY; BIREFRINGENCE; FLUORESCENCE SPECTROSCOPY; FOURIER TRANSFORM INFRARED SPECTROSCOPY; HIGH PRESSURE EFFECTS; PROTEINS; SUPERCONDUCTING MATERIALS;

HIGH PRESSURE LIQUID CHROMATOGRAPHY;

EID: 79960359611     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2011.03.015     Document Type: Article

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