Title of article
Influence of thermal processing on the properties of dairy colloids
Author/Authors
Livney، نويسنده , , Yoav D and Corredig، نويسنده , , Milena and Dalgleish، نويسنده , , Douglas G، نويسنده ,
Issue Information
روزنامه با شماره پیاپی سال 2003
Pages
6
From page
359
To page
364
Abstract
This review describes some of the effects of heat on several food systems containing milk proteins. Much of the recent research effort has been directed towards understanding the extensive effects of the thermal denaturation of the whey proteins (WPs) on the functional properties of heated systems (WP solutions and gels, emulsions and milks) that contain these proteins. Caseins play a more passive part during heating, apart from their specific interaction with denaturing WPs during the heat treatment of milk.
Keywords
whey protein , milk , thermal denaturation , Dairy emulsions , Caseins
Journal title
Current Opinion in Colloid and Interface Science
Serial Year
2003
Journal title
Current Opinion in Colloid and Interface Science
Record number
2305151
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