Whey Protein Soluble Aggregates from Heating with NaCl: Physicochemical, Interfacial, and Foaming Properties
Author:
Affiliation:
1. Department of Food Science and Department of Bioanalytical Science, Nestlé Research Center, Vers-chez-les-Blanc, CH-1000 Lausanne 26, Switzerland
Publisher
American Chemical Society (ACS)
Subject
Electrochemistry,Spectroscopy,Surfaces and Interfaces,Condensed Matter Physics,General Materials Science
Link
https://pubs.acs.org/doi/pdf/10.1021/la0632575
Reference69 articles.
1. Milk proteins: Physicochemical and functional properties
2. Nutritional and Functional Characteristics of Whey Proteins in Food Products
3. Dynamic Interfacial Rheology as a Tool for the Characterization of Whey Protein Isolates Gelation at the Oil−Water Interface
4. Heat-Induced Conformational Changes in Whey Protein Isolate and Its Relation to Foaming Properties
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