Effect of protein oxidation on kinetics of droplets stability probed by microrheology in O/W and W/O emulsions of whey protein concentrate

Food Research International

Volumn 85, Issue , 2016, Pages 259-265

  Tan, Yaoyao ^a   Wang, Jianming ^a,b   Chen, Fengqing ^a   Niu, Sisi ^a   Yu, Jinghua ^a  

^a TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY   (China)

^b Teda Tianjin Economic Technological Development Area Polytechnic   (China)

Author keywords

Emulsion; Microrheology; Protein oxidation; Stability; Whey protein

Indexed keywords

CONVERGENCE OF NUMERICAL METHODS; DIMENSIONAL STABILITY; DROPS; EMULSIFICATION; EMULSIONS; FLUORESCENCE MICROSCOPY; PROTEINS; STABILITY; VISCOSITY;

DROPLET AGGREGATION; DROPLET STABILITY; FREE SULFHYDRYL GROUPS; MICRORHEOLOGY; PROTEIN OXIDATION; SURFACE HYDROPHOBICITY; WHEY PROTEIN CONCENTRATE; WHEY PROTEINS;

OXIDATION;

EID: 84969287482     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2016.05.005     Document Type: Article

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