Functional properties of whey proteins microparticulated at low pH

Journal of Dairy Science

Volumn 95, Issue 4, 2012, Pages 1667-1679

  Dissanayake, M ^a   Liyanaarachchi, S ^a   Vasiljevic, T ^a,b  

^a DEAKIN UNIVERSITY   (Australia)

^b VICTORIA UNIVERSITY   (Australia)

Author keywords

Dynamic high pressure; Functional property; Low pH; Whey protein

Indexed keywords

EMULSIFYING AGENT; MILK PROTEIN; WHEY PROTEIN;

ARTICLE; CHEMISTRY; DESICCATION; FLOW KINETICS; HEAT; PARTICLE SIZE; PH; PHYSICAL CHEMISTRY; POLYACRYLAMIDE GEL ELECTROPHORESIS; POWDER; PRESSURE; PROTEIN DENATURATION;

DESICCATION; ELECTROPHORESIS, POLYACRYLAMIDE GEL; EMULSIFYING AGENTS; HOT TEMPERATURE; HYDROGEN-ION CONCENTRATION; MILK PROTEINS; PARTICLE SIZE; PHYSICOCHEMICAL PHENOMENA; POWDERS; PRESSURE; PROTEIN DENATURATION; RHEOLOGY;

EID: 84858990585     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2011-4823     Document Type: Article

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