The effect of ultrasound treatment on the structural, physical andemulsifying properties of dairy proteins

Food Hydrocolloids

Volumn 42, Issue P3, 2014, Pages 386-396

  O'Sullivan, Jonathan ^a   Arellano, Marcela ^a   Pichot, Roman ^a   Norton, Ian ^a  

^a UNIVERSITY OF BIRMINGHAM   (United Kingdom)

Author keywords

Intrinsic viscosity; Milk protein isolate; O W Emulsion; Sodium caseinate; Ultrasound; Whey protein isolate

Indexed keywords

DAIRIES; DROPS; EMULSIFICATION; EMULSIONS; HYDRODYNAMICS; SODIUM; SODIUM COMPOUNDS; ULTRASONICS; VISCOSITY;

EMULSIFYING PROPERTY; INTRINSIC VISCOSITY; MILK PROTEIN; MILK PROTEIN ISOLATE; O/W EMULSIONS; PROTEIN ISOLATES; SODIUM CASEINATE; STRUCTURAL-PHYSICAL; ULTRASOUND TREATMENTS; WHEY PROTEIN ISOLATE;

PROTEINS;

EID: 84910053123     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2014.05.011     Document Type: Article

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