Comparative study on foaming and emulsifying properties of different beta-lactoglobulin aggregates

Food and Function

Volumn 10, Issue 9, 2019, Pages 5922-5930

  Hu, Jing ^a,c   Yang, Jixin ^b   Xu, Yao ^c   Zhang, Ke ^c   Nishinari, Katsuyoshi ^c   Phillips, Glyn O ^c   Fang, Yapeng ^a,c  

^a SHANGHAI JIAO TONG UNIVERSITY   (China)

^b GLYNDWR UNIVERSITY   (United Kingdom)

^c HUBEI UNIVERSITY OF TECHNOLOGY   (China)

Author keywords

[No Author keywords available]

Indexed keywords

AGGREGATES; AIR; ATOMIC FORCE MICROSCOPY; CHEMICAL CONTAMINATION; EMULSIONS; FOOD PROCESSING; MICROSTRUCTURE; PHASE INTERFACES; PROTEINS;

AIR WATER INTERFACES; COMPARATIVE STUDIES; EMULSIFYING PROPERTY; FOAMING STABILITIES; INTERFACIAL ELASTICITY; INTERFACIAL MICROSTRUCTURE; INTERFACIAL RHEOMETERS; SURFACE DILATATIONAL MODULUS;

EMULSIFICATION;

LACTOGLOBULIN;

ANIMAL; BOVINE; CHEMISTRY; ELASTICITY; EMULSION; FLOW KINETICS; PH; TEMPERATURE;

ANIMALS; CATTLE; ELASTICITY; EMULSIONS; HYDROGEN-ION CONCENTRATION; LACTOGLOBULINS; RHEOLOGY; TEMPERATURE;

EID: 85072361411     PISSN: 20426496     EISSN: 2042650X     Source Type: Journal    
DOI: 10.1039/c9fo00940j     Document Type: Article

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