Improving the emulsifying properties of β-lactoglobulin–wild almond gum (Amygdalus scoparia Spach) exudate complexes by heat

Journal of the Science of Food and Agriculture

Volumn 97, Issue 1, 2017, Pages 341-349

  Golkar, Abdolkhalegh ^a   Nasirpour, Ali ^a   Keramat, Javad ^a  

^a ISFAHAN UNIVERSITY OF TECHNOLOGY   (Iran)

Author keywords

Angum gum; conjugate; emulsion; wet heating; lactoglobulin

Indexed keywords

BIOPOLYMER; EMULSIFYING AGENT; EMULSION; LACTOGLOBULIN; PLANT GUM;

CHEMISTRY; EMULSION; HEAT; INFRARED SPECTROSCOPY; PH; POLYACRYLAMIDE GEL ELECTROPHORESIS; PRUNUS; STATIC ELECTRICITY; VISCOSITY;

BIOPOLYMERS; ELECTROPHORESIS, POLYACRYLAMIDE GEL; EMULSIFYING AGENTS; EMULSIONS; HOT TEMPERATURE; HYDROGEN-ION CONCENTRATION; LACTOGLOBULINS; PLANT GUMS; PRUNUS; SPECTROSCOPY, FOURIER TRANSFORM INFRARED; STATIC ELECTRICITY; VISCOSITY;

EID: 84969758903     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.7741     Document Type: Article

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