Nanoparticles assembled from mixtures of whey protein isolate and soluble soybean polysaccharides. Structure, interfacial behavior and application on emulsions subjected to freeze-thawing-Reference-Cited by-同舟云学术

Nanoparticles assembled from mixtures of whey protein isolate and soluble soybean polysaccharides. Structure, interfacial behavior and application on emulsions subjected to freeze-thawing

Published:2019-10 Issue: Volume:95 Page:445-453
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Cabezas Darío M.^ORCID,Pascual Guido N.,Wagner Jorge R.,Palazolo Gonzalo G.^ORCID

Funder

Universidad Nacional de Quilmes

Agencia Nacional de Promoción Científica y Tecnológica

FONCyT

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference38 articles.

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3. Formation and characterization of amphiphilic conjugates of whey protein isolate (WPI)/xhantan to improve surface activity;Benichou;Food Hydrocolloids,2007

4. Thermal stability of whey proteins.A calorimetric study;Bernal;Journal of Dairy Science,1985

5. Ultrasonic spectrometry study of the influence of temperature on whey protein aggregation;Bryant;Food Hydrocolloids,1999

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