Isolation of micro- and nano-crystalline cellulose particles and fabrication of crystalline particles-loaded whey protein cold-set gel

Food Chemistry

Volumn 174, Issue , 2015, Pages 97-103

  Ahmadi, Maede ^a   Madadlou, Ashkan ^a   Sabouri, Ali Akbar ^a  

^a UNIVERSITY OF TEHRAN   (Iran)

Author keywords

Cellulose; Gel; Microcrystalline cellulose; Nanocrystalline cellulose; Whey protein

Indexed keywords

CRYSTAL STRUCTURE; CRYSTALLINE MATERIALS; FOURIER TRANSFORM INFRARED SPECTROSCOPY; GELS; PROTEINS;

CELLULOSIC SUBSTRATES; CRYSTALLINE PARTICLES; HYDRODYNAMIC DIAMETER; MICRO-CRYSTALLINE CELLULOSE; NANOCRYSTALLINE CELLULOSE; NON-COVALENT INTERACTION; SURFACE HYDROXYL GROUPS; WHEY PROTEINS;

CELLULOSE;

CELLULOSE; MICROCRYSTALLINE CELLULOSE; NANO CRYSTALLINE CELLULOSE; PROTEIN; UNCLASSIFIED DRUG; WHEY PROTEIN ISOLATE; GEL; MILK PROTEIN; WHEY PROTEIN;

ARTICLE; ATOMIC FORCE MICROSCOPY; CONTROLLED STUDY; CRYSTAL; FLOW MEASUREMENT; GEL; GELATION; HYDRODYNAMICS; HYDROLYSIS; INFRARED SPECTROSCOPY; PROTEIN CONTENT; PROTEIN DENATURATION; SCANNING ELECTRON MICROSCOPY; VISCOSITY; X RAY DIFFRACTION; YOUNG MODULUS; CHEMISTRY; PARTICLE SIZE;

CELLULOSE; GELS; MILK PROTEINS; PARTICLE SIZE; SPECTROSCOPY, FOURIER TRANSFORM INFRARED;

EID: 84911417636     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.11.038     Document Type: Article

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