Reducing the stiffness of concentrated whey protein isolate (WPI) gels by using WPI microparticles

Author:

Purwanti Nanik,Moerkens Anouk,van der Goot Atze Jan,Boom Remko

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference29 articles.

1. Rheological, thermal and microstructural properties of whey protein–cassava starch gels;Aguilera;Journal of Food Science,1996

2. Principles of objective texture measurement;Bourne,2002

3. Composition of commercial wheys;Cerbulis;Journal of Agricultural and Food Chemistry,1972

4. Sensory properties of meal replacement bars and beverages made from whey and soy proteins;Childs;Journal of Food Science,2007

5. Rheological characterization and electrokinetic phenomena of charged whey protein dispersions of defined sizes;Daubert;LWT – Food Science and Technology,2006

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