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The Effect of pH and Heat Pre-Treatments on the Physicochemical and Emulsifying Properties of β-lact...

The Effect of pH and Heat Pre-Treatments on the Physicochemical and Emulsifying Properties of β-lact...

https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_crossref_primary_10_1007_s11483_013_9313_4

The Effect of pH and Heat Pre-Treatments on the Physicochemical and Emulsifying Properties of β-lactoglobulin

About this item

Full title

The Effect of pH and Heat Pre-Treatments on the Physicochemical and Emulsifying Properties of β-lactoglobulin

Publisher

Boston: Springer US

Journal title

Food biophysics, 2014-03, Vol.9 (1), p.20-28

Language

English

Formats

Publication information

Publisher

Boston: Springer US

More information

Scope and Contents

Contents

The overall goal of this research was to investigate structure-function mechanisms associated the emulsifying properties β-lactoglobulin (β-LG). Specifically the physicochemical (i.e.
,
surface charge and hydrophobicity, size and interfacial tension) and emulsifying (i.e., emulsification activity (EAI) and stability indices (ESI)) properties...

Alternative Titles

Full title

The Effect of pH and Heat Pre-Treatments on the Physicochemical and Emulsifying Properties of β-lactoglobulin

Authors, Artists and Contributors

Identifiers

Primary Identifiers

Record Identifier

TN_cdi_crossref_primary_10_1007_s11483_013_9313_4

Permalink

https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_crossref_primary_10_1007_s11483_013_9313_4

Other Identifiers

ISSN

1557-1858

E-ISSN

1557-1866

DOI

10.1007/s11483-013-9313-4

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