The Effect of pH and Heat Pre-Treatments on the Physicochemical and Emulsifying Properties of β-lactoglobulin

Food Biophysics

Volumn 9, Issue 1, 2014, Pages 20-28

  Lam, Ricky S H ^a   Nickerson, Michael T ^a  

^a UNIVERSITY OF SASKATCHEWAN   (Canada)

Author keywords

Beta lactoglobulin; Emulsion stability; Heat; Hydrophobicity; Interface; pH

Indexed keywords

AGGREGATES; EMULSIFICATION; HEATING; HYDROPHOBICITY; INTERFACES (MATERIALS); PH; PHYSICOCHEMICAL PROPERTIES; SURFACE CHARGE; TEMPERATURE DISTRIBUTION;

BETA-LACTOGLOBULIN; EMULSIFYING PROPERTY; EMULSION STABILITY; HYDRODYNAMIC RADIUS; PRETREATMENT CONDITIONS; STABILITY INDICES; STRUCTURE FUNCTIONS; TEMPERATURE DEPENDENCE;

PH EFFECTS;

BRASSICA NAPUS VAR. NAPUS;

EID: 84894615140     PISSN: 15571858     EISSN: 15571866     Source Type: Journal    
DOI: 10.1007/s11483-013-9313-4     Document Type: Article

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