Viscoelastic characteristics of whey protein systems at neutral pH
Author:
Publisher
Elsevier BV
Subject
General Chemical Engineering,General Chemistry,Food Science
Reference32 articles.
1. Food Gels;Bottomley,1990
2. Effects of Ca++, Mg++and Na+on Heat Aggregation of Whey Protein Concentrates
3. Fine-stranded and particulate gels of β-lactoglobulin and whey protein at varying pH
4. Inhomogeneous fine-stranded β-lactoglobulin gels
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