Controlling water binding properties of dairy proteins through micro-structuring

J.P.C.M. Peters, A.J. van der Goot, R.M. Boom

Research output: Contribution to conferencePosterProfessional

Abstract

The objective of this study was: to determine how the characteristics of dairy proteins have to be changed so they hold more water, insight has to be obtained in the natural swelling ability of the dairy proteins. Whey protein isolate (WPI), homogeneous and microstructured gels of whey protein isolate (MPs), sodiumcaseinate (NaCas), calciumcaseinate (CaCas) and paracasein (ParaCas) were evaluated.
Original languageEnglish
Publication statusPublished - 2013
EventAdvanced Food Analysis, 28th of January - 1st of February 2013, Wageningen, The Netherlands -
Duration: 29 Jan 201330 Jan 2013

Conference

ConferenceAdvanced Food Analysis, 28th of January - 1st of February 2013, Wageningen, The Netherlands
Period29/01/1330/01/13

Keywords

  • milk proteins
  • water binding capacity
  • nutrition and health
  • water holding capacity
  • absorptivity

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