Effect of crosslink density on the water-binding capacity of whey protein microparticles

Food Hydrocolloids

Volumn 44, Issue , 2015, Pages 277-284

  Peters, Jorien P C M ^a   Luyten, Hannemieke ^b   Alting, Arno C ^b   Boom, Remko M ^a   Van der Goot, Atze Jan ^a  

^a WAGENINGEN UNIVERSITY   (Netherlands)

^b FRIESLANDCAMPINA   (Netherlands)

Author keywords

Crosslink density; Swelling; Water binding capacity; Whey protein microparticles

Indexed keywords

PELLETIZING; PROTEINS; SULFUR COMPOUNDS;

CROSS-LINK DENSITIES; DISULPHIDE BRIDGE; DITHIOTHREITOL; FLORY-REHNER; MICRO PARTICLES; MODEL STATE; PROTEIN MICROPARTICLES; WATER BINDING CAPACITY; WHEY PROTEIN MICROPARTICLE; WHEY PROTEINS;

SWELLING;

EID: 84908627707     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2014.09.030     Document Type: Article

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