Impact of MG2+and Tara Gum Concentrations on Flow and Textural Properties of WPI Solutions and Cold-Set Gels
Author:
Publisher
Informa UK Limited
Subject
Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/10942910902927128
Reference28 articles.
1. Nutritional and Functional Characteristics of Whey Proteins in Food Products
2. Rheology and texture of hen's egg protein heat-set gels as affected by pH and the addition of sugar and/or salt
3. Gelation of whey protein concentrate in the presence of partially hydrolyzed waxy maize starch and urea at pH 7.5
4. Heat-induced gelation of whey protein isolates (WPI): effect of NaCl and protein concentration
5. RHEOLOGICAL AND PHYSICOCHEMICAL PROPERTIES OF DERIVATIZED WHEY PROTEIN CONCENTRATE POWDERS
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