Use of whey protein soluble aggregates for thermal stability-a hypothesis paper

Journal of Food Science

Volumn 78, Issue 8, 2013, Pages

  Ryan, Kelsey N ^a   Zhong, Qixin ^b   Foegeding, Edward A ^c  

^a WASHINGTON UNIVERSITY SCHOOL OF MEDICINE   (United States)

^b UNIVERSITY OF TENNESSEE   (United States)

^c NORTH CAROLINA STATE UNIVERSITY   (United States)

Author keywords

Beverages; Ingredients; Soluble aggregates; Stability; Whey protein

Indexed keywords

MILK PROTEIN; WHEY PROTEIN;

ARTICLE; BEVERAGE; CHEMICAL PHENOMENA; CHEMISTRY; GEL; HEAT; INGREDIENTS; PHYSICAL CHEMISTRY; PROTEIN STABILITY; SOLUBILITY; SOLUBLE AGGREGATES; STABILITY; VISCOSITY;

BEVERAGES; INGREDIENTS; SOLUBLE AGGREGATES; STABILITY; WHEY PROTEIN;

BEVERAGES; GELS; HOT TEMPERATURE; HYDROPHOBIC AND HYDROPHILIC INTERACTIONS; MILK PROTEINS; PHYSICOCHEMICAL PHENOMENA; PROTEIN STABILITY; SOLUBILITY; VISCOSITY;

EID: 84882565808     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.12207     Document Type: Article

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