Effect of succinylation on physicochemical and functional properties of milk protein concentrate

Food Research International

Volumn 72, Issue , 2015, Pages 223-230

  Shilpashree, B G ^a   Arora, Sumit ^a   Chawla, Prince ^a   Tomar, S K ^a  

^a NATIONAL DAIRY RESEARCH INSTITUTE   (India)

Author keywords

Functional properties; Lysine content; Microstructure; Milk protein concentrate (MPC); Solubility; Succinylation

Indexed keywords

AMINO ACIDS; EMULSIFICATION; MICROSTRUCTURE; OILS AND FATS; PARTICLE SIZE; SCANNING ELECTRON MICROSCOPY; SOLUBILITY;

FOAMING CAPACITIES; FUNCTIONAL PROPERTIES; INTRINSIC TRYPTOPHANS; LYSINE CONTENT; MILK PROTEIN; PROTEIN CONCENTRATIONS; STRUCTURAL MODIFICATIONS; SUCCINYLATION;

PROTEINS;

EID: 84928155554     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2015.04.008     Document Type: Article

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