Oxidation promotes cross-linking but impairs film-forming properties of whey proteins

Journal of Food Engineering

Volumn 115, Issue 1, 2013, Pages 11-19

  Wang, Yaosong ^a   Xiong, Youling L ^b   Rentfrow, Gregg K ^b   Newman, Melissa C ^b  

^a JIANGNAN UNIVERSITY   (China)

^b UNIVERSITY OF KENTUCKY   (United States)

Author keywords

Edible films; Oxidation; Physical properties; Whey protein isolate

Indexed keywords

DISULFIDE BONDS; EDIBLE FILMS; ELECTROPHORETIC ANALYSIS; ELONGATION AT BREAK; FILM-FORMING; LACTOGLOBULIN; LEACHABILITY; MICRO-STRUCTURAL; MICROSTRUCTURAL IMAGES; PROTEIN CROSSLINKING; WHEY PROTEIN ISOLATE; WHEY PROTEINS;

COVALENT BONDS; PHYSICAL PROPERTIES; PROTEINS;

OXIDATION;

EID: 84869505404     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2012.09.013     Document Type: Article

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