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Improved heat stability of protein solutions and O/W emulsions upon dry heat treatment of whey protein isolate in the presence of low-methoxyl pectin
Abstract
Abstract is not available.- journalArticle
- info:eu-repo/semantics/article
- info:eu-repo/semantics/publishedVersion
- Agriculture and Food Sciences
- Chemistry
- BETA-LACTOGLOBULIN
- MAILLARD REACTION
- EMULSIFYING PROPERTIES
- PHYSICOCHEMICAL PROPERTIES
- POLYSACCHARIDE CONJUGATE
- ANTIOXIDATIVE
- ACTIVITY
- FUNCTIONAL-PROPERTIES
- INDUCED AGGREGATION
- ALPHA-LACTALBUMIN
- AQUEOUS-SOLUTIONS
- Whey protein isolate
- Low methoxyl pectin
- Dry heat treatment
- Conjugate
- Heat stability
- Emulsion
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Last time updated on 02/07/2017
This paper was published in Ghent University Academic Bibliography.
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