Surface Hydrophobicity and Functional Properties of Citric Acid Cross-Linked Whey Protein Isolate: The Impact of pH and Concentration of Citric Acid - Li, Tong; Wang, Chunyan; Li, Tianqi; Ma, Ling; Sun, Dongxue; Hou, Juncai; Jiang, Zhanmei (Molecules (Basel, Switzerland), 2018)
Keywords: Acids; Caffeine; citric acid; Citric Acid - chemistry; cross-link; Emulsions - chemistry; Food; functional properties; Heat; Hydrogen-Ion Concentration; Hydrophobic and Hydrophilic Interactions; Proteins; Solubility; surface hydrophobicity; Surface Properties; Variance analysis; whey protein isolate; Whey Proteins - chemistry; Whey Proteins - isolation & purification; functional properties; surface hydrophobicity; citric acid; whey protein isolate; cross-link