Interactions among lactose, β-lactoglobulin and starch in co-lyophilized mixtures as determined by Fourier Transform Infrared Spectroscopy

Journal of Food Science and Technology

Volumn 51, Issue 11, 2014, Pages 3376-3382

  Hajihashemi, Zohreh ^a   Nasirpour, Ali ^a   Scher, Joël ^b   Desobry, Stéphane ^b  

^a ISFAHAN UNIVERSITY OF TECHNOLOGY   (Iran)

^b UNIVERSITÉ DE LORRAINE   (France)

Author keywords

Crystallization; Lactose; Solid state interaction; Spectroscopy; Storage

Indexed keywords

CRYSTALLIZATION; ENERGY STORAGE; FOOD STORAGE; FOURIER TRANSFORM INFRARED SPECTROSCOPY; HYDROGEN BONDS; MIXTURES; POWDERS; SPECTROSCOPY; STARCH; STRETCHING;

BETA-LACTOGLOBULIN; FOURIER TRANSFORM INFRARED; GELATINIZED STARCH; LACTOSE; LACTOSE CRYSTALLIZATIONS; MIXTURE COMPONENTS; SOLID-STATE INTERACTIONS; STRETCHING VIBRATIONS;

SUGARS;

EID: 84920257233     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-012-0843-4     Document Type: Article

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