The impact of whey protein preheating on the properties of emulsion gel bead

Food Chemistry

Volumn 151, Issue , 2014, Pages 324-332

  Ruffin, Emilie ^a   Schmit, Tiffany ^a   Lafitte, Géraldine ^b   Dollat, Jean Marie ^b   Chambin, Odile ^a  

^a UNIVERSITÉ DE BOURGOGNE   (France)

^b Service Appui Chimie Formulation   (France)

Author keywords

Denaturation; Emulsion gel beads; Pectin; Pre heating treatment; Stability; Whey protein isolate (WPI)

Indexed keywords

CONVERGENCE OF NUMERICAL METHODS; DENATURATION; DIFFERENTIAL SCANNING CALORIMETRY; GELATION; HYDROPHOBICITY; PROTEINS;

EMULSION GEL BEADS; FUNCTIONAL PROPERTIES; HEATING CONDITIONS; PECTIN; POLYSACCHARIDE SOLUTIONS; PROPERTIES OF EMULSIONS; SURFACE HYDROPHOBICITY; WHEY PROTEIN ISOLATE;

EMULSIFICATION;

MILK PROTEIN; PECTIN; RETINOL; EMULSION; WHEY PROTEIN;

ARTICLE; CROSS LINKING; DENATURATION; DIFFERENTIAL SCANNING CALORIMETRY; DIFFRACTION; EMULSION; ENCAPSULATION; FLUORESCENCE; FLUORESCENCE ANALYSIS; GEL; GELATION; HEAT TRANSFER; HEAT TREATMENT; HEATING; HYDROPHOBICITY; IN VITRO STUDY; MOISTURE; PARTICLE SIZE; PH; PROTEIN UNFOLDING; ROOM TEMPERATURE; SURFACE TENSION; WHEY; CHEMISTRY; HEAT;

EMULSIONS; HOT TEMPERATURE; MILK PROTEINS; VITAMIN A;

EID: 84890032864     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.11.071     Document Type: Article

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