β-Lactoglobulin and WPI aggregates: Formation, structure and applications

Food Hydrocolloids

Volumn 25, Issue 8, 2011, Pages 1945-1962

  Nicolai, Taco ^a   Britten, Michel ^b   Schmitt, Christophe ^c  

^a UNIVERSITÉ DU MAINE   (France)

^b FOOD RESEARCH AND DEVELOPMENT CENTRE   (Canada)

^c NESTLÉ RESEARCH CENTER   (Switzerland)

Author keywords

Cold gelation; Emulsion; Encapsulation; Film; Foam; Lactoglobulin; Protein aggregate; Whey

Indexed keywords

AGGREGATES; EMULSIFICATION; GELATION;

ADDED SALT; AGGREGATE FORMATION; COLD GELATION; FILMS AND COATINGS; LACTOGLOBULIN; PROTEIN AGGREGATES; WHEY; WHEY PROTEIN ISOLATE;

PROTEINS;

EID: 79961023076     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2011.02.006     Document Type: Article

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