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Effect of glycation and limited hydrolysis on interfacial and foaming properties of bovine β-lactoglobulin

Article ID Journal Published Year Pages File Type
4984038 Food Hydrocolloids 2017 45 Pages PDF
Keywords
β-LactoglobulinInterfacial propertiesFoaming propertiesLimited hydrolysisGlycation
Related Topics
Physical Sciences and Engineering Chemical Engineering Colloid and Surface Chemistry
Preview
Effect of glycation and limited hydrolysis on interfacial and foaming properties of bovine β-lactoglobulin
Authors
Marta Corzo-Martínez, F. Javier Moreno, Mar Villamiel, Juan M. Rodríguez Patino, Cecilio Carrera Sánchez,
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Journal
Food Hydrocolloids
Journal: Food Hydrocolloids
Related Categories
β-Lactoglobulin
Interfacial properties
Foaming properties
Limited hydrolysis
Glycation
Bioengineering
Catalysis
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Chemical Health and Safety
Colloid and Surface Chemistry
Filtration and Separation
Fluid Flow and Transfer Processes
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