Stability of whey protein hydrolysate powders: Effects of relative humidity and temperature

Food Chemistry

Volumn 150, Issue , 2014, Pages 457-462

  Zhou, Peng ^a,b   Liu, Dasong ^a   Chen, Xiaoxia ^a   Chen, Yingjia ^a   Labuza, Theodore P ^b  

^a JIANGNAN UNIVERSITY   (China)

^b UNIVERSITY OF MINNESOTA   (United States)

Author keywords

Colour; Glass transition; Microstructure; Powder; Water content; Whey protein hydrolysate

Indexed keywords

COLOR; GLASS; GLASS TRANSITION; HYDROLYSIS; MICROSTRUCTURE; WATER CONTENT;

HYDROLYSIS DEGREE; INCREASE IN WATER CONTENT; NUTRITIONAL AND FUNCTIONAL PROPERTIES; PHYSICO-CHEMICAL STABILITY; RELATIVE HUMIDITY AND TEMPERATURES; STORAGE TEMPERATURES; WATER SORPTION ISOTHERMS; WHEY PROTEIN HYDROLYSATES;

POWDERS;

MILK PROTEIN; PROTEIN HYDROLYSATE; UNCLASSIFIED DRUG; WHEY PROTEIN HYDROLYSATE;

ARTICLE; COLOR; CRYSTALLIZATION; FOOD STORAGE; GLASS TRANSITION TEMPERATURE; GLYCATION; HUMIDITY; HYDROLYSIS; ISOTHERM; MOISTURE; MOLECULAR WEIGHT; PHYSICAL CHEMISTRY; POWDER; PROTEIN STABILITY; ROOM TEMPERATURE; STORAGE TEMPERATURE; TEMPERATURE SENSITIVITY; THERMOSTABILITY; WATER CONTENT; WETTABILITY; WHEY;

COLOUR; GLASS TRANSITION; MICROSTRUCTURE; POWDER; WATER CONTENT; WHEY PROTEIN HYDROLYSATE;

HUMIDITY; HYDROLYSIS; MILK PROTEINS; POWDERS; PROTEIN HYDROLYSATES; PROTEIN STABILITY; TRANSITION TEMPERATURE; WATER;

EID: 84888608551     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.11.027     Document Type: Article

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