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Ultra-high-pressure homogenization can modify colloidal, interfacial, and foaming properties of whey protein isolate and micellar casein dispersions differently according to the temperature condition

A. Sato, Kentaro Matsumiya, Wataru Kaneko, Masanori Okazaki, Yasuki Matsumura

2021Colloids and Surfaces A Physicochemical and Engineering Aspects27 citationsDOI

Topics & Concepts

Whey protein isolateWhey proteinHomogenization (climate)Denaturation (fissile materials)ColloidChemical engineeringMaterials scienceCaseinAdsorptionChemistryDispersion (optics)ChromatographyFood scienceOrganic chemistryOpticsEcologyEngineeringBiodiversityPhysicsBiologyProteins in Food SystemsMicroencapsulation and Drying ProcessesPickering emulsions and particle stabilization
Ultra-high-pressure homogenization can modify colloidal, interfacial, and foaming properties of whey protein isolate and micellar casein dispersions differently according to the temperature condition | Litcius