Hydroxyl Radical-Stressed Whey Protein Isolate: Functional and Rheological Properties

Food and Bioprocess Technology

Volumn 6, Issue 1, 2013, Pages 169-176

  Kong, Baohua ^a   Xiong, Youling L ^b   Cui, Xuhai ^c   Zhao, Xinhuai ^a  

^a NORTHEAST AGRICULTURAL UNIVERSITY   (China)

^b UNIVERSITY OF KENTUCKY   (United States)

^c ZAOZHUANG UNIVERSITY   (China)

Author keywords

Functional properties; Hydroxyl radical; Protein oxidation; Whey protein isolate

Indexed keywords

ASCORBIC ACID; EMULSIFICATION; GELATION; IRON COMPOUNDS; OXIDATION; PROTEINS; SOLUBILITY; SURFACE PROPERTIES;

FUNCTIONAL PROPERTIES; GELLING TEMPERATURE; HYDRODYNAMIC PROPERTIES; HYDROXYL RADICALS; PROTEIN OXIDATION; RHEOLOGICAL PROPERTY; SURFACE FUNCTIONALITIES; WHEY PROTEIN ISOLATE;

DAIRIES;

EID: 84871712931     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-011-0674-8     Document Type: Article

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