Consequences of ball-milling treatment on the physicochemical, rheological and emulsifying properties of egg phosvitin

Food Hydrocolloids

Volumn 95, Issue , 2019, Pages 418-425

  Zhang, Qinjun ^a   Yang, Lu ^a   Hu, Shuting ^a   Liu, Xuebo ^a   Duan, Xiang ^a  

^a NORTHWEST A F UNIVERSITY   (China)

Author keywords

Ball milling; Emulsifying property; Phosvitin; Rheology; Structure

Indexed keywords

EMULSIFICATION; MICELLES; MILLING (MACHINING); MORPHOLOGY; PHYSICOCHEMICAL PROPERTIES; PROTEINS; STRUCTURAL PROPERTIES;

BALL MILLING TREATMENTS; COARSE PARTICLES; EMULSIFYING PROPERTY; FOOD PROTEINS; MORPHOLOGY SPECTRUM; PHOSVITIN; PHYSICOCHEMICAL PROPERTY; PROTEIN MICELLES; RHEOLOGICAL PROPERTY; SURFACE HYDROPHOBICITY;

BALL MILLING;

EID: 85065387630     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2019.04.064     Document Type: Article

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