Production, characterization and foamability of -lactalbumin/glycomacropeptide supramolecular structures

• Main Authors: Diniz, Renata Silva, Jane Slia dos Reis CoimbraauthorDepartamento de Tecnologia de Alimentos, Universidade Federal de Viosa, Campus Universitrio s/n, Centro, 36570-000, Viosa, MG, Brazil, lvaro Vianna Novaes de Carvalho TeixeiraauthorDepartamento de Fsica, Universidade Federal de Viosa, Campus Universitrio s/n, Centro, 36570-000, Viosa, MG, Brazil, Anglica Ribeiro da CostaauthorDepartamento de Tecnologia de Alimentos, Universidade Federal de Viosa, Campus Universitrio s/n, Centro, 36570-000, Viosa, MG, Brazil, Igor Jos Boggione SantosauthorDepartamento de Tecnologia de Alimentos, Universidade Federal de Viosa, Campus Universitrio s/n, Centro, 36570-000, Viosa, MG, Brazil, Gustavo Costa BressanauthorDepartamento de Bioqumica e Biologia Molecular, Universidade Federal de Viosa, Campus Universitrio s/n, Centro, 36570-000, Viosa, MG, Brazil, Antonio Manuel da Cruz RodriguesauthorFaculdade de Engenharia de Alimentos, Instituto de Tecnologia, Universidade Federal do Par, Campus do Guam 66000-000, Belm, PA, Brazil, Luiza Helena Meller da SilvaauthorFaculdade de Engenharia de Alimentos, Instituto de Tecnologia, Universidade Federal do Par, Campus do Guam 66000-000, Belm, PA, Brazil
• Format: Journal Article
• Language: English
• Published: 2015
• Subjects: Acidification; analysis of variance; aqueous solutions; calorimetry; circular dichroism spectroscopy; DSC; EAI; ESI; fluorescence emission spectroscopy; foaming properties; foams; food industry; GMP; HCl; heat treatment; Heating; ITC; la; lactalbumin; particle size; photons; regression analysis; SDS; Self-assembly; Techno-functional properties; temperature; titration; whey protein