Pulsed Electric Field-Induced Structural Modification of Whey Protein Isolate

Food and Bioprocess Technology

Volumn 4, Issue 8, 2011, Pages 1341-1348

  Xiang, Bob Y ^a   Ngadi, Michael O ^a   Ochoa Martinez, Luz A ^b   Simpson, Marian V ^a  

^a MCGILL UNIVERSITY   (Canada)

^b Technological Institute of   (Mexico)

Author keywords

Intrinsic fluorescence intensity; Protein structure; Pulsed electric fields (PEF); Surface hydrophobicity; Whey protein isolate (WPI)

Indexed keywords

INTRINSIC FLUORESCENCE; PROTEIN STRUCTURE; PULSED ELECTRIC FIELD; SURFACE HYDROPHOBICITY; WHEY PROTEIN ISOLATE;

AMINO ACIDS; ELECTRIC FIELDS; FLUORESCENCE; FLUORESCENCE SPECTROSCOPY; FOOD PRODUCTS; HYDROPHOBICITY;

PROTEINS;

EID: 80053560151     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-009-0266-z     Document Type: Article

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