| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10277797 | Journal of Food Engineering | 2012 | 18 Pages |
Abstract
⺠Rehydration properties of milk protein powders are covered. ⺠Structural, morphological changes under ionic environment are studied. ⺠Functional properties of under effect of salts are discussed.
Keywords
HP-GPCCMPSWPCOCCSLMNMCβ-LgCryo-TEMSEC-MALLSSLSSAXSMPCWHCWPCHMPPAFMDLSMultiscale characterizationWPInuclear magnetic resonanceBSAα-Labovine serum albuminalpha-lactalbuminUltrafiltrationTemBeta-lactoglobulinSANSNMRFunctional propertiescircular dichroismFTIRWater-holding capacityMALSSEMCryogenic transmission electron microscopyScanning electron microscopyTransmission electron microscopyConfocal scanning laser microscopyatomic force microscopyMicrofiltrationSaltsSmall-angle X-ray scatteringSmall-angle neutron scatteringstatic light scatteringDynamic Light Scatteringmulti-angle light scatteringWhey proteinsWhey protein isolateMilk protein concentratesCaseinCasein micellehigh-performance gel permeation chromatographyWhey protein concentrate
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
Raza Hussain, Claire Gaiani, Joël Scher,