Unravelling of the water-binding capacity of cold-gelated whey protein microparticles

Food Hydrocolloids

Volumn 63, Issue , 2017, Pages 533-544

  Peters, Jorien P C M ^a   Vergeldt, Frank J ^a   Van As, Henk ^a   Luyten, Hannemieke ^b   Boom, Remko M ^a   van der Goot, Atze Jan ^a  

^a WAGENINGEN UNIVERSITY   (Netherlands)

^b FRIESLANDCAMPINA   (Netherlands)

Author keywords

Cold gelation; Particle particle interactions; Protein microparticles; Time domain nuclear magnetic resonance; Water binding capacity

Indexed keywords

CENTRIFUGATION; EXTRACTION; MIXING; NUCLEAR MAGNETIC RESONANCE; PELLETIZING; PROTEINS; SHEARING; SULFUR COMPOUNDS;

COLD GELATION; DRY MATTERS; MICROSCOPY IMAGES; PARTICLE-PARTICLE INTERACTIONS; PARTICLES SIZES; PROTEIN MICROPARTICLES; TIME DOMAIN NUCLEAR MAGNETIC RESONANCE; WATER BINDING; WATER BINDING CAPACITY; WHEY PROTEINS;

GELATION;

EID: 84991666838     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2016.09.038     Document Type: Article

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