Changes in physical, chemical and functional properties of whey protein isolate (WPI) and sugar beet pectin (SBP) conjugates formed by controlled dry-heating

Food Hydrocolloids

Volumn 69, Issue , 2017, Pages 86-96

  Qi, Phoebe X ^a   Xiao, Yingping ^a,b   Wickham, Edward D ^a  

^a EASTERN REGIONAL RESEARCH CENTER   (United States)

^b INSTITUTE OF PLANT PROTECTION AND MICROBIOLOGY   (China)

Author keywords

Conjugation; Maillard reaction; O W emulsion stability; Sugar beet pectin; UV Vis spectroscopy; Whey protein isolate

Indexed keywords

ASSAYS; CHEMICAL REACTIONS; CHEMICAL STABILITY; ELECTROPHORESIS; EMULSIONS; GLYCOSYLATION; PARTICLE SIZE; PROTEINS; SOLUBILITY; SUGAR BEETS;

CONJUGATION; EMULSION STABILITY; FUNCTIONAL PROPERTIES; MAILLARD REACTION; O/W EMULSION STABILITY; O/W EMULSIONS; OIL-IN-WATER; SUGAR BEET PECTIN; UV/ VIS SPECTROSCOPY; WHEY PROTEIN ISOLATE;

EMULSIFICATION;

EID: 85012279047     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2017.01.032     Document Type: Article

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