Impacts on Micro- and Macro-Structure of Thermally Stabilised Whey Protein-Pectin Complexes: A Fluorescence Approach

Food Biophysics

Volumn 11, Issue 3, 2016, Pages 226-234

  Protte, Kristin ^a   Bollow, Claudia ^b   Sonne, Alina ^c   Menéndez Aguirre, Orquídea ^a   Weiss, Jochen ^a   Hinrichs, Jörg ^a  

^a UNIVERSITY OF HOHENHEIM   (Germany)

^b Solent GmbH Co KG   (Germany)

^c WELEDA AG   (Germany)

Author keywords

Complex; Fat replacer; Fluorescence spectroscopy; Pectin; Stability; Whey protein

Indexed keywords

CONVERGENCE OF NUMERICAL METHODS; ESTERS; FLUORESCENCE; FLUORESCENCE SPECTROSCOPY; LIGHT SCATTERING; PHASE SEPARATION;

COMPLEX; CONCENTRATION LEVELS; HEATING TEMPERATURES; PECTIN; STRUCTURAL CHARACTERISTICS; WHEY PROTEIN ISOLATE; WHEY PROTEINS; ZETA POTENTIAL MEASUREMENTS;

PROTEINS;

EID: 84975142487     PISSN: 15571858     EISSN: 15571866     Source Type: Journal    
DOI: 10.1007/s11483-016-9433-8     Document Type: Article

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