Surface Hydrophobicity and Functional Properties of Citric Acid Cross-Linked Whey Protein Isolate: The Impact of pH and Concentration of Citric Acid

The effects of citric acid-mediated cross-linking under non-acidic conditions on the surface hydrophobicity, solubility, emulsifying, and foaming properties of whey protein isolate (WPI) were investigated. In this research, citric acid-mediated cross-linking could not only increase the surface hydro...

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Detalles Bibliográficos
Autores principales: Li, Tong, Wang, Chunyan, Li, Tianqi, Ma, Ling, Sun, Dongxue, Hou, Juncai, Jiang, Zhanmei
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2018
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6225224/
https://www.ncbi.nlm.nih.gov/pubmed/30231489
http://dx.doi.org/10.3390/molecules23092383

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6225224/
https://www.ncbi.nlm.nih.gov/pubmed/30231489
http://dx.doi.org/10.3390/molecules23092383

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