Partial replacement of β-casein by napin, a rapeseed protein, as ingredient for processed foods: Thermoreversible aggregation

LWT

Volumn 63, Issue 1, 2015, Pages 562-568

  Schwartz, Jean Marc ^a   Solé, Véronique ^a   Guéguen, Jacques ^a   Ropers, Marie Hélène ^a   Riaublanc, Alain ^a   Anton, Marc ^a  

^a INRA   (France)

Author keywords

Aggregation; Calcium; Casein; Napin; Plant protein

Indexed keywords

AGGLOMERATION; AMINES; CALCIUM; CASEIN; CHELATION; DAIRIES; DIGITAL STORAGE; ETHYLENE; OILSEEDS; PHYSICOCHEMICAL PROPERTIES; PROCESSED FOODS; SODIUM CHLORIDE;

CHLORIDE CONCENTRATIONS; COMPLEXING AGENTS; NAPIN; PARTIAL REPLACEMENT; PHYSICO-CHEMICALS; PLANT PROTEINS; REVERSIBLE EFFECTS; THERMOREVERSIBLE;

PROTEINS;

ANIMALIA; BRASSICA NAPUS;

EID: 84928699677     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2015.03.084     Document Type: Article

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