Formation of β-lactoglobulin aggregates during thermomechanical treatments under controlled shear and temperature conditions

Journal of Food Engineering

Volumn 120, Issue 1, 2014, Pages 57-68

  Erabit, Nicolas ^a   Flick, Denis ^b,c   Alvarez, Graciela ^a  

^a CEMAGREF   (France)

^b Université Paris Saclay   (France)

^c Bioinformatique et Chimie Moléculaire   (France)

Author keywords

FBRM; Shear; Targeted structure; Whey protein aggregate

Indexed keywords

FBRM; FOCUSED BEAM REFLECTANCE MEASUREMENT; LABORATORY-SCALE DEVICES; PROTEIN CONCENTRATIONS; QUANTITATIVE CHARACTERIZATION; STATIC HEAT TREATMENT; TEMPERATURE CONDITIONS; WHEY PROTEINS;

OPTIMIZATION; PROTEINS; SHEARING; THERMOMECHANICAL TREATMENT;

AGGREGATES;

EID: 84882304539     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2013.07.003     Document Type: Article

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