Effect of protein composition on the rheological properties of acid-induced whey protein gels
Author:
Publisher
Elsevier BV
Subject
General Chemical Engineering,General Chemistry,Food Science
Reference35 articles.
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3. Formation of disulphide bonds in acid induced gels of pre-heated whey protein isolate;Alting;Journal of Agricultural and Food Chemistry,2000
4. Cold-set globular gels: interactions, structure and rheology as a function of protein concentration;Alting;Journal of Agricultural and Food Chemistry,2003
5. Acid-induced cold gelation of globular proteins: effects of protein aggregate characteristics and disulfide bonding on rheological properties;Alting;Journal of Agricultural and Food Chemistry,2004
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