The foaming properties of camel and bovine whey: The impact of pH and heat treatment

Food Chemistry

Volumn 240, Issue , 2018, Pages 295-303

  Lajnaf, Roua ^a,b   Picart Palmade, Laetitia ^b   Cases, Eliane ^c   Attia, Hamadi ^a   Marchesseau, Sylvie ^b   Ayadi, M A ^a  

^a UNIVERSITY OF SFAX   (Tunisia)

^b UNIV MONTPELLIER   (France)

^c UNIVERSITÉ DE BOURGOGNE   (France)

Author keywords

Camel and bovine whey; Foaming properties; Heat treatment; pH; Viscoelastic modulus

Indexed keywords

HEAT TREATMENT; PH; PHASE INTERFACES; PROTEINS; VISCOELASTICITY;

AIR WATER INTERFACES; CAMEL AND BOVINE WHEY; EFFECT OF HEAT TREATMENTS; FOAMING PROPERTIES; INTERFACIAL PROPERTY; NEGATIVE CHARGE; VISCOELASTIC MODULI; ZETA POTENTIAL MEASUREMENTS;

MAMMALS;

BETA LACTOGLOBULIN; LACTOGLOBULIN; WHEY PROTEIN;

ARTICLE; BOVINE; CAMEL; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; FOAMING; HEAT TREATMENT; NONHUMAN; PH; QUALITATIVE ANALYSIS; QUANTITATIVE ANALYSIS; SURFACE TENSION; TEMPERATURE SENSITIVITY; VISCOELASTICITY; WHEY; ZETA POTENTIAL; ANIMAL; CHEMISTRY; HEAT;

ANIMALS; CAMELUS; CATTLE; HOT TEMPERATURE; HYDROGEN-ION CONCENTRATION; WHEY; WHEY PROTEINS;

EID: 85026374426     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2017.07.064     Document Type: Article

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