Combined effect of heat treatment and ionic strength on the functionality of whey proteins - Hussain, R.; Gaiani, C.; Jeandel, C.; Ghanbaja, J.; Scher, J. (Journal of dairy science, 2012)
Keywords: Animal productions; Biological and medical sciences; chemistry; conformational change; denaturation; differential scanning calorimetry; dispersions; Food Handling; Food Handling - methods; Food industries; food industry; Fourier transform infrared spectroscopy; functional properties; Fundamental and applied biological sciences. Psychology; gelatinization temperature; gelation; gels; heat; heat treatment; Hot Temperature; Hydrogen-Ion Concentration; Hydrophobic and Hydrophilic Interactions; hydrophobicity; ionic strength; light scattering; metabolism; methods; Milk and cheese industries. Ice creams; Milk Proteins; Milk Proteins - chemistry; Milk Proteins - metabolism; modulus of elasticity; Osmolar Concentration; Particle Size; protein aggregates; Rheology; sodium chloride; Sodium Chloride - metabolism; Spectroscopy, Fourier Transform Infrared; temperature; Terrestrial animal productions; thermal stability; transmission electron microscopy; Vertebrates; whey protein; whey protein isolate; Whey Proteins; temperature; whey protein; ionic strength; conformational change; Milk protein; Temperature; Heat treatment; Ionic strength; Dairy industry; Whey protein