Effect of pH and Temperature on the Viscosity of Texturized and Commercial Whey Protein Dispersions
Author:
Publisher
Informa UK Limited
Subject
Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/10942912.2011.552015
Reference28 articles.
1. Nutritional and Functional Characteristics of Whey Proteins in Food Products
2. Molecular basis of protein functionality with special consideration of cold-set gels derived from heat-denatured whey
3. Proteins in Whey: Chemical, Physical, and Functional Properties
4. pH and Heat Treatment Effects on Foaming of Whey Protein isolate
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