Identification of critical concentrations determining foam ability and stability of β-lactoglobulin

Food Hydrocolloids

Volumn 57, Issue , 2016, Pages 46-54

  Lech, Frederik J ^a,b   Delahaije, Roy J B M ^b   Meinders, Marcel B J ^a,b   Gruppen, Harry ^b   Wierenga, Peter A ^a,b  

^a TOP INSTITUTE FOOD AND NUTRITION   (Netherlands)

^b WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

Adsorbed amount; Interfacial properties; Protein structure; Thin liquid films; potential

Indexed keywords

EMULSIFICATION; LIQUID FILMS; PROTEINS;

ADSORBED AMOUNT; CRITICAL CONCENTRATION; FOAM ABILITIES; FOAM STABILITY; INTERFACIAL PROPERTY; LACTOGLOBULIN; PH VALUE; PROTEINS STRUCTURES; THIN LIQUID FILM;

PH;

EID: 84965113836     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2016.01.005     Document Type: Article

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