Rheological Behavior of WPI Dispersion as a Function of pH and Protein Concentration-Reference-Cited by-同舟云学术

Rheological Behavior of WPI Dispersion as a Function of pH and Protein Concentration

Published:2004-07-23 Issue:17 Volume:52 Page:5366-5371
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Bazinet Laurent¹,Trigui Maher¹,Ippersiel Denis¹

Affiliation:

1. Institute of Nutraceuticals and Functional Foods (INAF) and Centre de Recherche en Science et Technologies du Lait (STELA), Université Laval, Pavillon Paul Comtois, Department of Food Sciences and Nutrition, Sainte-Foy, Quebec, Canada G1K 7P4, and Agriculture et Agro-Alimentaire Canada, Centre de Recherche et de Développement sur les Aliments, 3600 Boulevard Casavant Ouest, St. Hyacinthe, Québec, Canada J2S 8E3

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf049893v

Reference19 articles.

1. Voluminosity of some food proteins in aqueous dispersions at various pH and ionic strengths

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