Charge modifications to improve the emulsifying properties of whey protein isolate

Journal of Agricultural and Food Chemistry

Volumn 59, Issue 24, 2011, Pages 13246-13253

  Ma, Hairan ^a   Forssell, Pirkko ^a   Partanen, Riitta ^a   Buchert, Johanna ^a   Boer, Harry ^a  

^a VTT TECHNICAL RESEARCH CENTRE OF FINLAND   (Finland)

Author keywords

emulsifying acitivity; emulsion stability; ethylene diamine modification; Whey protein isolate

Indexed keywords

ALKALINE PH; CHARGE MODIFICATION; DROPLET SURFACES; EMULSIFYING ACITIVITY; EMULSIFYING ACTIVITY; EMULSIFYING PROPERTY; EMULSION STABILITY; ETHYLENE DIAMINE; ETHYLENE DIAMINE MODIFICATION; INTERFACIAL LAYER; ISO-ELECTRIC POINTS; MALDI-TOF MASS SPECTROMETRY; NEUTRAL PH; OIL-IN-WATER EMULSIONS; SDS-PAGE; SODIUM CASEINATE; TWEEN-20; WHEY PROTEIN ISOLATE; WHEY PROTEINS;

ALKALINITY; EMULSIONS; ETHYLENE; MASS SPECTROMETRY; PROTEINS; SODIUM; SURFACE ACTIVE AGENTS;

EMULSIFICATION;

EMULSIFYING AGENT; ETHYLENEDIAMINE; ETHYLENEDIAMINE DERIVATIVE; MILK PROTEIN; WHEY PROTEIN;

ARTICLE; CHEMISTRY; DRUG STABILITY; EMULSION; ISOELECTRIC POINT; MASS SPECTROMETRY; PH; POLYACRYLAMIDE GEL ELECTROPHORESIS;

DRUG STABILITY; ELECTROPHORESIS, POLYACRYLAMIDE GEL; EMULSIFYING AGENTS; EMULSIONS; ETHYLENEDIAMINES; HYDROGEN-ION CONCENTRATION; ISOELECTRIC POINT; MILK PROTEINS; SPECTROMETRY, MASS, MATRIX-ASSISTED LASER DESORPTION-IONIZATION;

EID: 84255176341     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf203240e     Document Type: Article

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