Foaming and emulsifying properties of whey protein concentrates as affected by lipid composition

Keyphrases

• Denaturation 100%
• Foaming Properties 100%
• Emulsifying Properties 100%
• Lipid Composition 100%
• Whey Protein Concentrate 100%
• Lipid Classes 100%
• Free Fatty Acids 50%
• Surface Properties 50%
• Thermal Properties 50%
• Whey 50%
• Foam Stability 50%
• Pre-treating 50%
• Calcium Chloride 50%
• Foaming Capacity 50%
• Calcium Content 50%
• Total Lipids 50%
• Onset Temperature 50%
• Phospholipid Classes 50%
• Phosphorus Content 50%
• Proximate Analysis 50%
• Monoacylglycerol 50%
• Emulsion Stability 50%
• Additional Capacity 50%

Food Science

• Emulsifying Capacity 50%