Effect of phospholipid molecular structure on its interaction with whey proteins in aqueous solution

Food Hydrocolloids

Volumn 32, Issue 2, 2013, Pages 312-321

  Kasinos, M ^a   Sabatino, P ^a   Vanloo, B ^a,b   Gevaert, K ^a,b   Martins, J C ^a   Van der Meeren, P ^a  

^a GHENT UNIVERSITY   (Belgium)

^b DEPARTMENT OF PLANT SYSTEMS BIOLOGY   (Belgium)

Author keywords

Anionic zwitterionic phospholipids; Circular dichroism; Nuclear magnetic resonance; Whey protein phospholipid interactions

Indexed keywords

ACCIDENT PREVENTION; CHEMICAL SHIFT; CIRCULAR DICHROISM SPECTROSCOPY; CRYSTALLINE MATERIALS; HYDROPHOBICITY; MOLECULAR STRUCTURE; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; PHOSPHOLIPIDS; PROTEINS; SURFACE ACTIVE AGENTS; ULTRAVIOLET SPECTROSCOPY;

ANIONIC PHOSPHOLIPIDS; ANIONIC-ZWITTERIONIC PHOSPHOLIPID; DAIRY INDUSTRY; LACTOGLOBULIN; MICROBIOLOGICAL SAFETY; PROTEIN DENATURATION; WHEY PROTEIN ISOLATE; WHEY PROTEIN-PHOSPHOLIPID INTERACTION; WHEY PROTEINS; ZWITTERIONICS;

DICHROISM;

EID: 84874402254     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2013.01.007     Document Type: Article

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