Surface Hydrophobicity and Functional Properties of Citric Acid Cross-Linked Whey Protein Isolate: The Impact of pH and Concentration of Citric Acid

Surface Hydrophobicity and Functional Properties of Citric Acid Cross-Linked Whey Protein Isolate: The Impact of pH and Concentration of Citric Acid

The effects of citric acid-mediated cross-linking under non-acidic conditions on the surface hydrophobicity, solubility, emulsifying, and foaming properties of whey protein isolate (WPI) were investigated. In this research, citric acid-mediated cross-linking could not only increase the surface hydro...

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Bibliographic Details
Main Authors: Tong Li, Chunyan Wang, Tianqi Li, Ling Ma, Dongxue Sun, Juncai Hou, Zhanmei Jiang
Format: Article
Language:English
Published: MDPI AG 2018-09-01
Series:Molecules
Subjects:
whey protein isolate
citric acid
cross-link
surface hydrophobicity
functional properties
Online Access:http://www.mdpi.com/1420-3049/23/9/2383

Internet

http://www.mdpi.com/1420-3049/23/9/2383

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