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Limited changes in physical and rheological properties of peroxidase-cross-linked apo-α-lactalbumin after heat treatment

Article ID Journal Published Year Pages File Type
4984070 Food Hydrocolloids 2017 8 Pages PDF
Keywords
α-LactalbuminEnzymatic cross-linkingStabilityHeat treatmentPeroxidaseWhey proteins
Related Topics
Physical Sciences and Engineering Chemical Engineering Colloid and Surface Chemistry
Preview
Limited changes in physical and rheological properties of peroxidase-cross-linked apo-α-lactalbumin after heat treatment
Authors
Yunus Saricay, Peter A. Wierenga, Renko de Vries,
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Journal
Food Hydrocolloids
Journal: Food Hydrocolloids
Related Categories
α-Lactalbumin
Enzymatic cross-linking
Stability
Heat treatment
Peroxidase
Whey proteins
Bioengineering
Catalysis
Chemical Engineering (General)
Chemical Health and Safety
Colloid and Surface Chemistry
Filtration and Separation
Fluid Flow and Transfer Processes
Process Chemistry and Technology
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