Heat treatment as a food-grade strategy to increase the stability of whey protein particles under food system relevant conditions
Arno G.B. Wouters, Jeroen Boeve, Heleen Dams, Iris J. Joye
Topics & Concepts
ChemistryWhey proteinParticle sizeAqueous solutionSize-exclusion chromatographyProtein aggregationWhey protein isolateNanoparticleChromatographyChemical engineeringOrganic chemistryBiochemistryPhysical chemistryEngineeringEnzymeProteins in Food SystemsMicroencapsulation and Drying ProcessesPickering emulsions and particle stabilization