Controlling Agglomeration of Protein Aggregates for Structure Formation in Liquid Oil: A Sticky Business

ACS Applied Materials and Interfaces

Volumn 9, Issue 11, 2017, Pages 10136-10147

  De Vries, Auke ^a,b   Lopez Gomez, Yuly ^b   Jansen, Bas ^b   Van der Linden, Erik ^b   Scholten, Elke ^a,b  

^a TOP INSTITUTE FOOD AND NUTRITION   (Netherlands)

^b WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

agglomeration; oleogels; protein aggregates; structure

Indexed keywords

AGGLOMERATION; AGGREGATES; DRYING; LIQUIDS; SOLVENTS; STRUCTURE (COMPOSITION);

AQUEOUS ENVIRONMENT; OLEOGELS; PARTICLE AGGLOMERATIONS; PROTEIN AGGREGATES; PROTEIN COMPOSITION; RHEOLOGICAL PROPERTY; STRUCTURE FORMATIONS; WHEY PROTEIN ISOLATE;

PROTEINS;

OIL; PROTEIN AGGREGATE; SOLVENT;

FREEZE DRYING; PARTICLE SIZE; POWDER;

FREEZE DRYING; OILS; PARTICLE SIZE; POWDERS; PROTEIN AGGREGATES; SOLVENTS;

EID: 85015909742     PISSN: 19448244     EISSN: 19448252     Source Type: Journal    
DOI: 10.1021/acsami.7b00443     Document Type: Article

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