Effect of protein on sorption characteristics of delactosed permeate
- Author
- BUND, Rajesh K1 ; HARTEL, Richard W1
[1] Department of Food Science, University of Wisconsin (Madison), 1605 Linden Dr, Madison, WI 53706, United States - Source
Journal of food engineering. 2010, Vol 96, Num 3, pp 388-393, 6 p ; ref : 1/4 p
- CODEN
- JFOEDH
- ISSN
- 0260-8774
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Delactosed permeate Glass transition temperature Moisture adsorption/desorption Whey protein isolate
- Keyword (fr)
- Adsorption Désorption Isolat protéique Protéine lactosérum Sorption Température transition vitreuse Protéine lait
- Keyword (en)
- Adsorption Desorption Protein isolate Whey protein Sorption Glass transition temperature Milk protein
- Keyword (es)
- Adsorción Desorción Aislado proteico Proteína lactosero Sorción Temperatura transición vítrosa Proteína leche
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35A General aspects / 002A35A03 Food engineering
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B04 Milk and cheese industries. Ice creams
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 22119524
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.jfoodeng.2009.08.012 
https://dx.doi.org/10.1016/j.jfoodeng.2009.08.012
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