Impact of enzymatic hydrolysis on the interfacial rheology of whey protein/pectin interfacial layers at the oil/water-interface

Food Hydrocolloids

Volumn 63, Issue , 2017, Pages 8-18

  Tamm, F ^a   Drusch, S ^a  

^a TECHNISCHE UNIVERSITÄT BERLIN   (Germany)

Author keywords

Dilatational rheology; Enzymatic hydrolysis; Oil water interface; Pectin; Shear rheology; Whey protein

Indexed keywords

ELASTICITY;

DEGREE OF HYDROLYSIS; DILATATIONAL RHEOLOGY; INTERFACIAL LAYER; INTERFACIAL RHEOLOGY; LACTOGLOBULIN; LOCAL CHARGE; OIL-WATER INTERFACE; PECTIN; SHEAR RHEOLOGY; WHEY PROTEINS;

ENZYMATIC HYDROLYSIS;

EID: 84982217591     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2016.08.013     Document Type: Article

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