The effect of pH and temperature pre-treatments on the physicochemical and emulsifying properties of whey protein isolate

LWT

Volumn 60, Issue 1, 2015, Pages 427-434

  Lam, Ricky S H ^a   Nickerson, Michael T ^a  

^a UNIVERSITY OF SASKATCHEWAN   (Canada)

Author keywords

Emulsions; Hydrophobicity; Interface; Temperature; Whey protein isolate

Indexed keywords

DAIRIES; EMULSIONS; HYDROPHOBICITY; INTERFACES (MATERIALS); PHYSICOCHEMICAL PROPERTIES; PROTEINS; TEMPERATURE;

AGGREGATE SIZE; ELECTROSTATIC REPULSIVE FORCES; EMULSIFYING PROPERTY; ISO-ELECTRIC POINTS; NET NEUTRALITIES; STABILITY INDICES; SURFACE HYDROPHOBICITY; WHEY PROTEIN ISOLATE;

EMULSIFICATION;

EID: 85027932498     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2014.07.031     Document Type: Article

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