Stability and mechanism of whey protein soluble aggregates thermally treated with salts

Food Hydrocolloids

Volumn 27, Issue 2, 2012, Pages 411-420

  Ryan, K N ^a   Vardhanabhuti, B ^a,d   Jaramillo, D P ^b   van Zanten, J H ^c   Coupland, J N ^b   Foegeding, E A ^a  

^a NORTH CAROLINA STATE UNIVERSITY   (United States)

^b PENNSYLVANIA STATE UNIVERSITY   (United States)

^c North Carolina State University   (United States)

^d UNIVERSITY OF MISSOURI   (United States)

Author keywords

Polymers; Protein beverage; Soluble aggregates; Stability; Whey protein

Indexed keywords

AGGREGATES; BEVERAGES; HIGH RESOLUTION TRANSMISSION ELECTRON MICROSCOPY; LIGHT SCATTERING; SIZE EXCLUSION CHROMATOGRAPHY; SODIUM CHLORIDE; SOLUBILITY; THERMODYNAMIC STABILITY; TURBIDITY; VISCOSITY;

AGGREGATE SHAPE; FILMS AND COATINGS; LACTOGLOBULIN; NATIVE PROTEINS; PHYSICOCHEMICAL PROPERTY; PROTEIN AGGREGATES; PROTEIN BEVERAGE; SOLUBLE AGGREGATES; WHEY PROTEIN ISOLATE; WHEY PROTEINS;

PROTEINS;

EID: 82455188365     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2011.11.006     Document Type: Article

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