Effect of phospholipid molecular structure on its interaction with whey proteins in aqueous solution

Because most dairy processes require heat treatment to ensure microbiological safety during storage, dairy industry has invested a lot of effort to acquire knowledge related to all the changes that may take place during heating. More precisely, measures have to be taken to avoid undesired changes th...

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Bibliographic Details

Published in:	Food hydrocolloids Vol. 32; no. 2; pp. 312 - 321
Main Authors:	Kasinos, M., Sabatino, P., Vanloo, B., Gevaert, K., Martins, J.C., Van der Meeren, P.
Format:	Journal Article
Language:	English
Published:	Elsevier Ltd 01-08-2013
Subjects:	Anionic-zwitterionic phospholipids Circular dichroism Dichroism Nuclear magnetic resonance Whey protein–phospholipid interactions Anionic-zwitterionic phospholipids Whey protein–phospholipid interactions Nuclear magnetic resonance Circular dichroism
Online Access:	Get full text
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