Title of article
β-Lactoglobulin and WPI aggregates: Formation, structure and applications
Author/Authors
Taco Nicolai، نويسنده , , Michel Britten، نويسنده , , Christophe Schmitt، نويسنده ,
Issue Information
ماهنامه با شماره پیاپی سال 2011
Pages
18
From page
1945
To page
1962
Abstract
The literature is reviewed on the formation and the structure of β-lactoglobulin and whey protein isolate (WPI) aggregates in aqueous solution induced by heating. The focus is on the effects of the pH and added salt. The use of β-lactoglobulin and WPI aggregates in cold-set gels, foams and emulsions, encapsulation, and films and coatings is also reviewed.
Keywords
Film , Lactoglobulin , Whey , Protein aggregate , Cold gelation , Encapsulation , Emulsion , Foam
Journal title
Food Hydrocolloids
Serial Year
2011
Journal title
Food Hydrocolloids
Record number
979425
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