Effect of temperature on whey protein isolated (WPI) films adsorbed at the water-oil interface
Heat-induced interfacial aggregation of a whey protein isolate (WPI) with a high content of β-lactoglobulin, previously adsorbed at the oil-water interface, was studied by interfacial dynamic characteristics (interfacial tension and surface dilational properties) performed in a automatic drop tensio...
Main Authors: | , , |
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Format: | Article |
Language: | English |
Published: |
Consejo Superior de Investigaciones Científicas
2002-09-01
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Series: | Grasas y Aceites |
Subjects: | |
Online Access: | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/327 |