Improving thermal stability of hydrolysed whey protein-based infant formula emulsions by protein–carbohydrate conjugation

Food Research International

Volumn 88, Issue , 2016, Pages 42-51

  Drapala, Kamil P ^a   Auty, Mark A E ^b   Mulvihill, Daniel M ^a   O'Mahony, James A ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

^b TEAGASC FOOD RESEARCH CENTRE   (Ireland)

Author keywords

CLSM; Conjugation; Emulsion; Heat stability; Infant formula; Whey protein

Indexed keywords

EMULSIFICATION; EMULSIONS; HEAT TREATMENT; HYDROLYSIS; MICROSTRUCTURE; STABILITY; THERMODYNAMIC STABILITY;

CLSM; CONJUGATION; HEAT STABILITY; INFANT FORMULA; WHEY PROTEINS;

PROTEINS;

EID: 84957388043     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2016.01.028     Document Type: Article

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