Structural and thermodynamic features of covalent conjugates of sodium caseinate with maltodextrins underlying their functionality

Food and Function

Volumn 3, Issue 3, 2012, Pages 283-289

  Grigorovich, N V ^a   Moiseenko, D V ^b   Antipova, A S ^a   Anokhina, M S ^a   Belyakova, L E ^a   Polikarpov, Yu N ^a   Korica, N ^a   Semenova, M G ^a   Baranov, B A ^b  

^a EMANUEL INSTITUTE OF BIOCHEMICAL PHYSICS   (Russian Federation)

^b PLEKHANOV RUSSIAN UNIVERSITY OF ECONOMICS   (Russian Federation)

Author keywords

[No Author keywords available]

Indexed keywords

AQUEOUS MEDIUM; FOAMING ABILITY; ISO-ELECTRIC POINTS; MAILLARD REACTION; MALTODEXTRINS; MULTIANGLE LASER LIGHT SCATTERING; NEUTRAL PH; PROTEIN FOAMING; PROTEIN SOLUBILITY; SODIUM CASEINATE; WEIGHT RATIOS; WIDE PH RANGE;

BIOMOLECULES; DEXTROSE; PROTEINS; SODIUM; SOLUBILITY;

FLAVORS;

CASEIN; MALTODEXTRIN; POLYSACCHARIDE;

ARTICLE; CHEMICAL STRUCTURE; CHEMISTRY; KINETICS; PH; THERMODYNAMICS;

CASEINS; HYDROGEN-ION CONCENTRATION; KINETICS; MOLECULAR STRUCTURE; POLYSACCHARIDES; THERMODYNAMICS;

EID: 84857878946     PISSN: 20426496     EISSN: 2042650X     Source Type: Journal    
DOI: 10.1039/c1fo10187k     Document Type: Conference Paper

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