Effect of chitosan on the heat stability of whey protein solution as a function of pH

Journal of the Science of Food and Agriculture

Volumn 97, Issue 5, 2017, Pages 1576-1581

  Zhao, Zhengtao ^a   Xiao, Qian ^b  

^a UNIVERSITY OF GUELPH   (Canada)

^b HUNAN AGRICULTURAL UNIVERSITY   (China)

Author keywords

chitosan; particle size distribution; turbidity; whey protein; zeta potential

Indexed keywords

CHITOSAN; WHEY PROTEIN;

BEVERAGE; CHEMISTRY; FOOD HANDLING; HEAT; PH; PRECIPITATION; STATIC ELECTRICITY;

BEVERAGES; CHEMICAL PRECIPITATION; CHITOSAN; FOOD HANDLING; HOT TEMPERATURE; HYDROGEN-ION CONCENTRATION; STATIC ELECTRICITY; WHEY PROTEINS;

EID: 84982921652     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.7904     Document Type: Article

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