Effect of enzymatic hydrolysis and polysaccharide addition on the β-lactoglobulin adsorption at the air-water interface

Journal of Food Engineering

Volumn 109, Issue 4, 2012, Pages 712-720

  Perez, Adrián A ^a   Sánchez, Cecilio Carrera ^b   Rodríguez Patino, Juan M ^b   Rubiolo, Amelia C ^a   Santiago, Liliana G ^a  

^a UNIVERSIDAD NACIONAL DEL LITORAL   (Argentina)

^b UNIVERSITY OF SEVILLE   (Spain)

Author keywords

Lactoglobulin; Adsorption kinetics; Air water interface; Dilatational rheology; Enzymatic hydrolysis; Polysaccharides

Indexed keywords

ADSORPTION KINETICS; ADSORPTION PROCESS; AGAROSE BEADS; AIR WATER INTERFACES; CARRAGEENANS; CONCENTRATION RANGES; DILATATIONAL RHEOLOGY; ELASTIC PROPERTIES; ENHANCED SURFACE; ENZYMATIC TREATMENTS; HYDROLYSIS DEGREE; INTERFACIAL ADSORPTION; INTERFACIAL PROPERTY; LACTOGLOBULIN; SODIUM ALGINATES; SOLUBLE COMPLEXES; TENSIOMETRY;

ADSORPTION; AIR; ALGINATE; BIOMOLECULES; BIOPOLYMERS; ELASTICITY; FLUORESCENCE SPECTROSCOPY; PHASE INTERFACES; POLYSACCHARIDES; RHEOLOGY; SODIUM;

ENZYMATIC HYDROLYSIS;

BOVINAE;

EID: 84855199199     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2011.11.017     Document Type: Article

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