Investigating the effect of whey protein-starch conjugate on quality attributes of oil-in-water emulsion
Whey proteins are of wide application in the formation and stabilization of food emulsions. However, due to their high sensitivity to environmental conditions they quickly lose their functional properties. Glycolation of whey protein fractions is one of the methods used to modify their structure and...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | fas |
| Published: |
Research Institute of Food Science and Technology
2013-09-01
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| Series: | Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī |
| Subjects: | |
| Online Access: | http://journals.rifst.ac.ir/article_67175_55b3cacd437d9b8700e1b929e0a6e2a7.pdf |