Whey protein aerogel as blended with cellulose crystalline particles or loaded with fish oil

Food Chemistry

Volumn 196, Issue , 2016, Pages 1016-1022

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

^a UNIVERSITY OF TEHRAN   (Iran)

Author keywords

Cellulose nanocrystal; Fish oil; Protein aerogel; Texture

Indexed keywords

BLENDING; CELLULOSE; CRYSTALLINE MATERIALS; ELASTIC MODULI; FISH; FOURIER TRANSFORM INFRARED SPECTROSCOPY; HYDROPHOBICITY; MESOPOROUS MATERIALS; MICROPOROSITY; MICROPOROUS MATERIALS; NANOCRYSTALS; PORE SIZE; PROTEINS; TEXTURES;

CELLULOSE NANO-CRYSTALS; CRYSTALLINE PARTICLES; FISH OIL; FOURIER TRANSFORM INFRA REDS; HYDROPHOBIC INTERACTIONS; MICRO-CRYSTALLINE CELLULOSE; MICROPOROUS AND MESOPOROUS MATERIALS; MOISTURE SORPTION;

AEROGELS;

CELLULOSE; FISH OIL; GLUTEN; LIMONENE; MICROCRYSTALLINE CELLULOSE; MILK PROTEIN; NANOCRYSTALLINE CELLULOSE; POLYSTYRENE; UNCLASSIFIED DRUG; GEL; HYDROGEL; WHEY PROTEIN;

ADSORPTION; AEROGEL; ARTICLE; DESORPTION; FOURIER TRANSFORMATION; FREEZE DRYING; GEL; HYDROGEL; HYDROLYSIS; INFRARED SPECTROSCOPY; MOISTURE; SURFACE AREA; SURFACE CHARGE; WHEY; YOUNG MODULUS; CHEMICAL PHENOMENA; CHEMISTRY;

AEROGELS; ELASTIC STRENGTH; MICROCRYSTALLINE CELLULOSE; MIXTURES; MOISTURE; PROTEINS; VOLATILE OIL; WATER REPELLENCE;

CELLULOSE; FISH OILS; FREEZE DRYING; GELS; HYDROGELS; HYDROPHOBIC AND HYDROPHILIC INTERACTIONS; WHEY; WHEY PROTEINS;

EID: 84944769072     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.10.031     Document Type: Article

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