Structural changes and functional properties of highly concentrated whey protein isolate-citrus pectin blends after defined, high temperature treatments

LWT

Volumn 84, Issue , 2017, Pages 634-642

  Koch, L ^a   Hummel, L ^a   Schuchmann, H P ^a   Emin, M A ^a  

^a KARLSRUHE INSTITUTE OF TECHNOLOGY   (Germany)

Author keywords

Citrus pectin; Emulsion; Heat treatment; Maillard reaction; Whey protein

Indexed keywords

DAIRIES; EMULSIFICATION; EMULSIONS; EXTRUSION; FLUORESCENCE; GLYCOSYLATION; HEAT TREATMENT; PROTEINS; REACTION PRODUCTS; SULFUR COMPOUNDS;

CITRUS PECTIN; FLUORESCENCE INTENSITIES; HIGH TEMPERATURE TREATMENTS; INFLUENCE OF ELEVATED TEMPERATURES; MAILLARD REACTION; MAILLARD REACTION PRODUCTS; TEMPERATURE TREATMENTS; WHEY PROTEINS;

STRUCTURAL PROPERTIES;

EID: 85021144446     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2017.06.026     Document Type: Article

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