Emulsifying and foaming properties of β-lactoglobulin modified by heat treatment

Food Research International

Volumn 51, Issue 1, 2013, Pages 1-7

  Moro, Andrea ^a   Báez, Germán D ^a   Ballerini, Griselda A ^a,b   Busti, Pablo A ^a   Delorenzi, Néstor J ^a  

^a UNIVERSIDAD NACIONAL DE ROSARIO   (Argentina)

^b Facultad Regional Rosario ^*  (Argentina)

Author keywords

Beta lactoglobulin; Emulsifying properties; Foaming properties; Heating treatment; Protein aggregates

Indexed keywords

BETA-LACTOGLOBULIN; EMULSIFYING PROPERTY; FOAMING PROPERTIES; HEATING TREATMENTS; PROTEIN AGGREGATES;

AGGREGATES; EMULSIONS; HEAT TREATMENT; HEATING; PROTEINS; VEGETABLE OILS;

EMULSIFICATION;

ZEA MAYS;

EID: 84871580200     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2012.11.011     Document Type: Article

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