Impact of α-lactalbumin:β-lactoglobulin ratio on the heat stability of model infant milk formula protein systems

Food Chemistry

Volumn 194, Issue , 2016, Pages 184-190

  Crowley, Shane V ^a   Dowling, Aisling P ^a   Caldeo, Veronica ^a   Kelly, Alan L ^a   O'Mahony, James A ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Heat stability; Humanisation; Infant milk formula; Processing; Whey protein

Indexed keywords

ELECTROPHORESIS; PARTICLE SIZE; PROCESSING; STABILITY; SYSTEM STABILITY; VISCOSITY;

COVALENT INTERACTIONS; GEL ELECTROPHORESIS; HEAT STABILITY; HUMANISATION; INFANT MILK FORMULA; PHYSICAL STABILITY; PROTEIN-PROTEIN INTERACTIONS; WHEY PROTEINS;

PROTEINS;

ALPHA LACTALBUMIN; BETA LACTOGLOBULIN; MILK PROTEIN; LACTOGLOBULIN; WHEY PROTEIN;

ARTICLE; ARTIFICIAL MILK; BULK DENSITY; GEL ELECTROPHORESIS; HEATING; HIGH TEMPERATURE; LIGHT SCATTERING; PARTICLE SIZE; PH; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROTEIN CONTENT; PROTEIN PROTEIN INTERACTION; THERMOSTABILITY; VISCOSITY; ANIMAL; CHEMISTRY; HUMAN; INFANT; MILK;

ANIMALS; HUMANS; INFANT; INFANT FORMULA; LACTOGLOBULINS; MILK; MILK PROTEINS; WHEY PROTEINS;

EID: 84938867049     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.07.077     Document Type: Article

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