Structural markers of the evolution of whey protein isolate powder during aging and effects on foaming properties

Journal of Dairy Science

Volumn 99, Issue 7, 2016, Pages 5265-5272

  Norwood, E A ^a,b   Le Floch Fouere C ^b   Briard Bion, V ^b   Schuck, P ^b   Croguennec, T ^b   Jeantet, R ^b  

^a CNIEL Centre Nationa Interprofessionel de l'Economie Laitière   (France)

^b AGROCAMPUS OUEST   (France)

Author keywords

Denaturation; Foam; Lactosylation; Storage; Whey protein

Indexed keywords

MILK PROTEIN; POWDER; WHEY PROTEIN;

ANIMAL; CHEMISTRY; GLYCATION; POWDER; PROTEIN DENATURATION;

ANIMALS; MAILLARD REACTION; MILK PROTEINS; POWDERS; PROTEIN DENATURATION; WHEY PROTEINS;

EID: 84966553333     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2015-10788     Document Type: Article

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