Ca2+ -induced gelation of whey protein isolate: effects of pre-heating-Reference-Cited by-同舟云学术

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Ca2+ -induced gelation of whey protein isolate: effects of pre-heating

Published:1996-03 Issue:2 Volume:29 Page:135-139
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Hongsprabhas Parichat,Barbut Shai

Publisher

Elsevier BV

Subject

Food Science

Reference17 articles.

1. Effects of calcium level on the structure of pre-heated whey protein isolate gels;Barbut;Food Sci. Technol.,1995

2. Use of fiber optic to study the transition from clear to opaque whey protein gels;Barbut,1996

3. Ca2+-induced gelation of pre-heated whey protein isolate;Barbut;J. Food Sci.,1993

4. Effects of various heat treatments on structure and solubility of whey proteins;De Wit;J. Dairy Sci.,1984

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