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-lactoglobulin
About this item
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Author / Creator
Publisher
Boston: Springer US
Journal title
Language
English
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Publication information
Publisher
Boston: Springer US
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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
Author / Creator
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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
