Emulsifying and Foaming Properties of a Derivatized Whey Protein Ingredient
Author:
Publisher
Informa UK Limited
Subject
Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1081/JFP-200060245
Reference30 articles.
1. Kinsella, J.E. and Whitehead, D.M. (1989) Properties in whey: chemical, physical, and functional properties Advances in Food and Nutrition Research, 33, pp. 343 - 438.
2. Bryant, C.M. and McClements, D.J. (1998) Molecular basis of protein functionality with special consideration of cold-set gels derived from heat-denatured whey Trends in Food Science and Technology, 9, pp. 143 - 151. [CROSSREF]
3. Dickinson, E. (1999) Adsorbed protein layers at fluid interfaces: interactions, structure and surface rheology Colloids and Surfaces B-Biointerfaces, 15, pp. 161 - 176. [CROSSREF]
4. Dalgleish, D.G.(1996) Food Emulsions. In Emulsions and Emulsion Stability. ( pp. 287 - 325 ). New York NY: Marcel Dekker, Inc..
5. McClements, D.J. and Monahan, F.J. and Kinsella, J.E. (1993) Disulfide bond formation affects stability of whey protein isolate emulsions J. Food Sci., 58, pp. 1036 - 1039.
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