Hydrostatic pressure effects on the structural properties of condensed whey protein/lactose systems

Food Hydrocolloids

Volumn 30, Issue 2, 2013, Pages 632-640

  Dissanayake, Muditha ^a   Kasapis, Stefan ^a   George, Paul ^a   Adhikari, Benu ^b   Palmer, Martin ^c   Meurer, Barbara ^c  

^a RMIT UNIVERSITY   (Australia)

^b UNIVERSITY OF BALLARAT   (Australia)

^c Dairy Innovation Australia   (Australia)

Author keywords

Glass transition temperature; Hydrostatic pressure; Lactose; Preservation of native conformation; Whey protein

Indexed keywords

ATMOSPHERIC PRESSURE; ATMOSPHERIC TEMPERATURE; DIFFERENTIAL SCANNING CALORIMETRY; FOURIER TRANSFORM INFRARED SPECTROSCOPY; FRICTION; GLASS; HYDRAULICS; HYDROSTATIC PRESSURE; PRESSURE EFFECTS; PROTEINS; SUGARS;

DEFORMATION DYNAMICS; EXPERIMENTAL TECHNIQUES; GLASS TRANSITION TEMPERATURE TG; HYDROSTATIC PRESSURE EFFECTS; LACTOSE; NATIVE CONFORMATION; PRESERVATION OF NATIVE CONFORMATION; SMALL DEFORMATIONS; TRANSITION PROPERTIES; WHEY PROTEINS;

GLASS TRANSITION;

EID: 84866164096     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2012.08.010     Document Type: Article

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