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Phase transitions of dairy proteins, dextrans and their mixtures as a function of water interactions

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Phase transitions of dairy proteins, dextrans and their mixtures as a function of water interactions

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Gloria Hernandez, H.; Livings, S.; Aguilera, JM.; Chiralt, A. (2011). Phase transitions of dairy proteins, dextrans and their mixtures as a function of water interactions. Food Hydrocolloids. 25(5):1311-1318. doi:10.1016/j.foodhyd.2010.12.006

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/73625

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Title: Phase transitions of dairy proteins, dextrans and their mixtures as a function of water interactions
Author:
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Issued date:
Abstract:
[EN] The water sorption behaviour and phase transitions of dairy proteins (ß-casein and ß-lactoglobulin), dextrans (dextran6 and dextran500) and their mixtures were studied at low water content. Freeze-dried polysaccharide ...[+]
Subjects: SS-casein , Crystallization , Dairy protein , Dextran , Glass transition , Polysaccharides , Water adsorption
Copyrigths: Cerrado
Source:
Food Hydrocolloids. (issn: 0268-005X )
DOI: 10.1016/j.foodhyd.2010.12.006
Publisher:
Elsevier
Publisher version: https://dx.doi.org/10.1016/j.foodhyd.2010.12.006
Type: Artículo

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