Tuning heat-induced colloidal aggregation of whey proteins, sodium caseinate and gum arabic: Effect of protein composition, preheating and gum arabic level

Food Research International

Volumn 62, Issue , 2014, Pages 128-136

  Loveday, Simon M ^a   Ye, Aiqian ^a   Anema, Skelte G ^b   Singh, Harjinder ^a  

^a MASSEY UNIVERSITY   (New Zealand)

^b FONTERRA RESEARCH CENTRE   (New Zealand)

Author keywords

Casein; Colloidal aggregation; Disulfide bonding; Gum arabic; Heating; Whey protein

Indexed keywords

ADHESIVES; AGGREGATES; CASEIN; HEATING; IONIC STRENGTH; IONS; PREHEATING; SODIUM;

COLLOIDAL AGGREGATION; DISULFIDE BONDING; ELECTROSTATIC REPULSION; GUM ARABIC; HYDROPHOBIC INTERACTIONS; NON-COVALENT BONDINGS; NON-COVALENT INTERACTION; WHEY PROTEINS;

PROTEINS;

EID: 84896268935     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2014.02.018     Document Type: Article

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