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Modification of the structural and rheological properties of whey protein/gelatin mixtures through high pressure processing

  • Published:2014-08 Issue: Volume:156 Page:243-249
  • ISSN:0308-8146
  • Container-title:Food Chemistry
  • language:en
  • Short-container-title:Food Chemistry

Author:

Devi Anastasia Fitria,Buckow Roman,Hemar Yacine,Kasapis Stefan

Funder

Mr. Sean Moore

Dr. Sofia Øiseth

Ms. Lita Katopo

Endeavour International Postgraduate Research Scholarship (IPRS)

A.F. Devi

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference18 articles.

1. Whey protein fractionation;Bonnaillie,2008

2. Structuring dairy systems through high pressure processing;Devi;Journal of Food Engineering,2013

3. Effect of high pressure processing on rheological and structural properties of milk–gelatin mixtures;Devi;Food Chemistry,2013

4. Segregative interactions between gelatin and polymerised whey protein;Fitzsimons;Food Hydrocolloids,2008

5. Effect of pressure on the sol–gel transition of gelatin;Gekko;International Journal of Biological Macromolecules,1991

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