Storage induced changes to high protein powders: Influence on surface properties and solubility

Journal of the Science of Food and Agriculture

Volumn 91, Issue 14, 2011, Pages 2566-2575

  Fyfe, Kim N ^a   Kravchuk, Olena ^a   Le, Thao ^a   Deeth, Hilton C ^a   Nguyen, Anh V ^a   Bhandari, Bhesh ^a  

^a UNIVERSITY OF QUEENSLAND   (Australia)

Author keywords

Hydrophobicity; MPC; Scanning electron microscopy (SEM); Solubility; X ray photoelectron spectroscopy (XPS)

Indexed keywords

LACTOSE; MILK PROTEIN; WATER;

ADHESION; ARTICLE; ATOMIC FORCE MICROSCOPY; CHEMICAL PHENOMENA; CHEMISTRY; DAIRY PRODUCT; DIET SUPPLEMENTATION; FAT INTAKE; FOOD HANDLING; HEAT; MICELLE; PARTICLE SIZE; SCANNING ELECTRON MICROSCOPY; SOLUBILITY; SURFACE PROPERTY; TIME; ULTRASTRUCTURE; X RAY PHOTOELECTRON SPECTROSCOPY;

ADHESIVENESS; DAIRY PRODUCTS; DIETARY FATS; FOOD HANDLING; FOOD, FORTIFIED; HOT TEMPERATURE; HYDROPHOBIC AND HYDROPHILIC INTERACTIONS; LACTOSE; MICELLES; MICROSCOPY, ATOMIC FORCE; MICROSCOPY, ELECTRON, SCANNING; MILK PROTEINS; PARTICLE SIZE; PHOTOELECTRON SPECTROSCOPY; SOLUBILITY; SURFACE PROPERTIES; TIME FACTORS; WATER;

EID: 80053914829     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.4461     Document Type: Article

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