Fragmented proteins as food emulsion stabilizers: A theoretical study

Biopolymers

Volumn 101, Issue 9, 2014, Pages 945-958

  Ettelaie, Rammile ^a   Zengin, Adem ^a   Lee, Hazel ^a,b  

^a UNIVERSITY OF LEEDS   (United Kingdom)

^b LEATHERHEAD FOOD RESEARCH   (United Kingdom)

Author keywords

competitive adsorption; food colloid stabilizers; food grade emulsifiers; polypeptide fragments; triblock and diblock type structures

Indexed keywords

ADSORPTION; ASSOCIATION REACTIONS; BIOMOLECULES; CASEIN; COLLOIDS; EMULSIFICATION; OILS AND FATS; PH;

COMPETITIVE ADSORPTION; FOOD COLLOIDS; FOOD GRADE; FRAGMENTATION PROCESS; HIGH SALT CONCENTRATION; INTER-PARTICLE INTERACTION; SELF-CONSISTENT FIELD; TRIBLOCKS;

PROTEINS;

ALPHA CASEIN; ALPHA S1 CASEIN; OIL; POLYPEPTIDE; STABILIZING AGENT; UNCLASSIFIED DRUG; CASEIN; COLLOID; EMULSION; INORGANIC SALT; PEPTIDE; SOLVENT;

ADSORPTION; ARTICLE; COLLOID; DENSITY FUNCTIONAL THEORY; EMULSION; FOOD; HYDROLYSIS; ISOELECTRIC POINT; PH; PROTEIN CONFORMATION; SELF CONSISTENT FIELD THEORY; THEORETICAL STUDY; CHEMISTRY; THEORETICAL MODEL;

ADSORPTION; CASEINS; COLLOIDS; EMULSIONS; FOOD; MODELS, THEORETICAL; PEPTIDES; SALTS; SOLVENTS;

EID: 84903146788     PISSN: 00063525     EISSN: 10970282     Source Type: Journal    
DOI: 10.1002/bip.22487     Document Type: Article

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